Month: April 2012

Passover Treats

Sadie1 Comment

I have two key recipes for Passover: Macaroons and Chocolate Toffee Matzo (aka Matzo Crack).  I’m not usually tasked with cooking any of the main dishes for the seder, so as usual, I stick with dessert.  If you have any experience with the Kosher for Passover display at the grocery store, you might be aware of the coconut macaroons that come in a can.  I don’t know why these cookies come in a can, it doesn’t make sense to me.  The reason they are Kosher for Passover is because they have no leavening agent.  Coconut Macaroons are essentially coconut with some sugar and a binding agent (egg).  They don’t have a lot of the other traditional cookie ingredients.

The problem with the macaroons that come in the can (and most Kosher for Passover food) is that they are extreemly dense.  Make your own, it makes a tremendous difference!

Coconut Macaroons

from Bon Appetit

Yields about 45 1 inch cookies

Ingredients

  • 1/2 cup unsalted butter (one stick)
  • 3/4 cup sugar
  • dash salt
  • 2 tsp orange peel zest
  • 3 eggs
  • 24 oz. coconut
  • 6 oz. chocolate (optional)

Method

  1. Preheat oven to 325.
  2. Beat room temperature butter with mixer until smooth.  Add sugar and salt, use mixer to combine.
  3. Add zest and eggs one at a time.  When ingredients are combined, add coconut and mix so coconut is well incorporated.
  4. Drop batter in 1 inch portions onto parchment lined baking sheets.  Bake 25-30 minutes until pieces of the coconut are golden brown.
  5. After cookies have cooled you can melt the chocolate and drizzle it over the macaroons (I opted out of the chocolate this year, but I do recommend it).

This next recipe is the perfect solution for the inevitable leftover matzo.  Beware, it’s addictive.

Chocolate Toffee Matzo

From Martha Stewart

Ingredients

  • 4-6 sheets of Matzo
  • 2 sticks of butter
  • 1 cup dark brown sugar
  • 12 oz. chocolate chips
  • Nuts for topping

Methods

  1. Preheat oven to 350 and line a baking sheet with parchment then matzo.
  2. Melt butter in saucepan on stove.  Add brown sugar to butter.  Stir so the sugar dissolves.  Allow the mixture to bubble and simmer until it starts pulling away from the sides of the pot.
  3. Pour hot toffee evenly over the matzo.  Bake in oven about 20 minutes.  It should bubble and get deep brown, but do not let it burn.
  4. Remove from oven and sprinkle with chocolate chips.  Allow chips to melt and use an offset spatula to spread the chocolate evenly across the toffee covered matzo.  Sprinkle desired nuts or other toppings and allow to cool.  (I usually let it cool for a bit on the counter then move it to the freezer)
  5. Break apart into manageable pieces and enjoy!

Down by the sea…

CarrieLeave a comment

This is not the blog I expected to write today. Today, my grandmother passed away. My grandmother was a woman who marched to the beat of her own drum. She taught me many things in life but the most important thing was that you should always be true to who you are. She never let anyone tell her what to do. I will always remember our days at the beach and our ride home from the beach listening to Al Alberts. Here’s to you grandma…I know you are happy up there with pop-pop.

“Down by the sea, by the beautiful sea…you and I, oh how happy we’ll be.”

Quiche in a Pinch

SadieLeave a comment

Quiche is something that I forget exists sometimes.  I love it, but I don’t usually make it, or even see it on a ton of menus.  From what I gather, it’s kind of old school.  I realize it’s heavy, but I think there are probably worse things.  And frankly, what could be better than eggs, cream, cheese, and pastry?  Plus, it’s easy peasy, and great leftover!  My mom certainly knows her way around a quiche, and this recipe is from her.

Broccoli Cheddar Quiche à la Tamsen

Ingredients

  • Pie crust (I usualy use a pre made refrigerated crust, unless you want a bigger project)
  • 4 eggs at room temperature
  • 1 1/2 cups cream
  • 1 cup shredded cheddar cheese
  • 1-2 cups steamed broccoli
  • dash salt
  • dash pepper
  • dash nutmeg (preferably fresh ground)

Method

  1. Roll the pie crust out onto the pie plate to prepare.  Preheat oven to 350.
  2. Wisk together eggs and cream.  Add salt, pepper, and nutmeg.
  3. Pour a little bit of the egg mixture on bottom of the crust with a little cheese to “seal” it (my mother’s advice).  Add the broccoli to the shell.  Put 3/4 of the cheese into the egg mixture.  Pour the rest of the egg mixture into the crust.  Spinkle the rest of the cheese on top.
  4. Cover the edges of the crust with foil (to prevent burning), and bake for 45 minutes.  Remove foil and bake for 15 more minutes.
  5. Remove from oven when the quiche is golden brown and delicious looking.  Allow to cool for 10-15 minutes before enjoying (it will likely be puffy at first and fall a little when it cools).