Chocolate Toffee Matzo Crunch

Chocolate Toffee Matzo CrunchThese make a nice dessert, or “something” to serve with afternoon tea. As to how much the recipe makes, well, enough for a family of five, but it all depends on how small you break up the pieces. Here’s a tip: If you’re finding it hard to spread the toffee or chocolate out smoothly, coat your spatula in a little oil or melted butter/margarine. This will allow you to apply a bit of pressure while you spread without the toffee or chocolate sticking to the spatula.

Ingredients:

4-6 matzos
1 cup unsalted butter or margarine (butter recommended)
1 cup brown sugar
1 ¼ cups chopped semi-sweet or dark chocolate chips (use dairy free chocolate for pareve/vegan)
2 tablespoons chopped pecans (or your favourite Passover-friendly nut – optional)
Sea salt

Directions:

Preheat the oven to 375 degrees. Line a sheet tray with a layer of foil, then cover the foil with a sheet of parchment. Evenly cover the sheet tray with matzos. Break or cut the matzos into smaller pieces if necessary.

In a heavy bottomed saucepan, combine the butter/margarine, brown sugar, and a generous pinch of sea salt. Cook over medium heat, whisking constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 additional minutes and continue stirring constantly. Remove from the heat and pour the toffee mixture over the matzos. Use a spatula to spread evenly across the entire surface of the matzo. Make sure you spread it out fairly quickly or it will start to get sticky and become harder to smooth over.

Place the baking sheet in the oven and immediately reduce the heat to 350 degrees. Bake for 15 minutes. Check frequently to be sure that the mixture is not burning. If it appears to browning too quickly, remove the tray from the oven and reduce the heat to 325 degrees, then replace the tray when the temperature drops a bit.

Once 15 minutes have passed, remove the matzos from the oven and evenly sprinkle the chopped chocolate chips over the top. Let stand for 5 minutes, then spread the melted chocolate over the matzo. Sprinkle the chopped pecans and a light sprinkle of sea salt over the top of the melted chocolate. While the matzos are still warm, break them into smaller squares or pieces. You can use a knife to break them up, but I like the rustic look of the “natural break”. Place in the freezer until the topping has set. Serve straight from the freezer, chilled, or at room temperature.

Hamentashen

HamentashenThere are a million different flavours out there for Hamentashen! You can go old fashioned with prune or poppy seed, traditional with jam, or try some new modern twists! Below you’ll find a basic dough recipe, and then some new fillings to try this year! I hope you like them!

Ingredients:

3 cups flour
2 eggs
½ cup sugar
¾ cup margarine
¼ teaspoon salt
3 teaspoons baking powder
Filling of choice (See below for some options!)
egg wash (egg + water)

Instructions:

Sift together the baking powder, flour, sugar and salt. Cut in the margarine. Add well beaten eggs and mix together to form a soft dough. Roll out on a floured board to ¼” thickness. Cut with a large, round cookie cutter. Put a spoonful of desired filling in centre, and pinch together to form triangular pocket. Brush with an egg wash, put on a well-greased pan. Bake for 12 to 15 minutes at 400 degrees.

Poppy Seed Filling:

Ingredients:
¾ cup poppy seeds
2 tablespoons margarine
½ cup coconut milk
2 tablespoons honey
6 tablespoons sugar
1 egg

Directions:
Beat the egg in a bowl and set aside. Melt the margarine in a small saucepan. Whisk in the coconut milk, sugar and honey and simmer over a low flame until the sugar is melted. Pour half the hot mixture into a cup. Very slowly drizzle the hot mixture into the beaten egg, whisking constantly. Slowly pour the egg mixture back into the saucepan, whisking constantly. Simmer the mixture for 3-4 minutes until it thickens. Remove from fire. Whisk in the poppy seeds and refrigerate until fully cooled before using.

Fresh Cranberry Filling:

Ingredients:
1 (12 oz.) package fresh cranberries
1 ¾ cup white granulated sugar
1 ¼ water
Zest of one orange

Directions:
Bring water, sugar, and orange zest to a boil and continue to boil for about 10 minutes, until mixture is syrup–like. Add cranberries and cook for an additional 5 minutes, or until berries pop. Remove from heat. Pour into bowl and refrigerate overnight or until chilled.

Apple Pie Filling:

Ingredients:
2 apples, very finely diced
6 tablespoons sugar
2 tablespoons flour
1 teaspoon cinnamon
1 teaspoon nutmeg
2 tablespoons lemon juice

Directions:
Peel and dice the apples very finely. Mix in the sugar, flour, lemon juice, cinnamon and nutmeg. Toss until apples are fully coated.

Coffee Cake Filling:

Ingredients:
½ cup packed brown sugar
1 teaspoon ground cinnamon
1 cup finely chopped walnuts, pecans or cashews
2 tablespoons melted margarine
1 to 2 tablespoons apple butter

Directions:
Mix the sugar, cinnamon and nuts together. Slowly drizzle in the margarine in, and then toss to mix with the apple butter. You may find it easier to blend in the butter if you microwave it first for about 15 seconds.

Pecan Pie Filling:

Ingredients:
¼ cup pure maple syrup
¼ cup almond milk
Pinch salt
1 tablespoon cornstarch
¾ cup pecan pieces
½ teaspoon vanilla extract

Directions:
Whisk together the maple syrup, almond milk, salt, and cornstarch in a medium-sized saucepan over medium-low heat. Keep stirring continuously with a whisk until the mixture boils and thickens. Once boiling, turn off the heat and stir-in pecan pieces and vanilla. Allow to fully cool.

Lemon Bar Filling:

Ingredients:
½ cup arrowroot or tapioca starch
½ teaspoon baking powder
¼ teaspoon baking soda
4 lemons, juiced (just under 1 cup juice)
zest of 1 lemon
4 eggs
¾ cup honey
¼ cup sugar
¼ cup maple syrup
Powdered sugar for dusting

Directions:
Combine arrowroot or tapioca, baking powder and baking soda in a medium bowl. In another bowl, combine eggs, lemon juice, lemon zest, honey, palm sugar, and maple syrup. Whisk wet ingredients into dry until dry ingredients are completely dissolved. Pour mixture into a medium saucepan on low-medium heat, and whisk continuously for 8-10 minutes until a thick custard forms. Be very careful to continue whisking on a lower flame or the eggs might scramble. Allow to completely cool.

Cranberry Pecan Cookie

Cranberry Walnut Cookie

Ingredients:

6 tablespoons butter or margarine
¾ cup sugar
1 egg
½ cup all-purpose flour
1 cup fresh or frozen cranberries (washed, stemmed and dried)
¼ cup chopped pecans or walnuts

Directions:

In a medium size bowl, using an electric mixer cream butter and sugar together until fluffy. Beat in the egg. Stir in flour by hand, or on a low speed, until blended and then add cranberries and nuts. Stir by hand, as to not break up the cranberries, until blended. Spread evenly in lightly greased 8” pie plate. Bake for 45 minutes at 350 degrees (325 if using glass) until golden. Cool in pie plate. Cut into wedges and serve warm or cold. This is great plain or topped with whipped cream or ice cream.

Pomegranate – רימון

On Rosh HaShannah we eat a pomegranate and say:

יְהִי רָצוֹן מִלְּפָנֶיךָ ה’ אֱלֹהינוּ וֵאלֵֹהי אֲבוֹתֵינוּ, שֶׁנִּהְיֶה מְלֵאִים מִצְוֹת כָּרִמּוֹן

May it be Your will, Lord our G-d and the G-d of our fathers, that we be filled with mitzvot like a pomegranate [is filled with seeds].

With 613 to choose from, I’m sure we can find a way to be filled with mitzvot and pomegranates this year!

Pom Dip

Pomegranate Pepper Dip

This version of muhammara, a Turkish dip made with red peppers, pomegranate molasses, and walnuts, uses fresh pomegranate seeds instead of reduced pomegranate molasses, and pecans instead of walnuts. It has a fresh, bright flavor and is delicious spread on crackers or pita bread or used as a dip for fresh or lightly steamed veggies.

Ingredients:

3 to 4 red bell peppers
1 pomegranate
1 to 1 ½ cups pecans
1 clove garlic
1 to 2 tablespoons extra virgin olive oil
½ to 1 teaspoon sea salt
Fresh lemon juice to taste

Directions:

Use either the broiler method or live flame method, roast the red peppers until they are charred. Let them sit, covered, about 15 minutes. Heat an oven to 350°F. While it heats, seed the pomegranate and set the seeds aside. You should have about ¾ cup. Lay the pecans in a single layer on a baking sheet and put them in the oven. Cook until lightly toasted, about 10 minutes. Set a timer and check frequently – pecans can go from raw to burnt very quickly. Set pecans aside to cool. While the pecans cool, remove the skin from the peppers – the charred skin should slip right off. Feel free to rinse them under cool running water, if you like. Gently rub the pecans with a clean kitchen towel or paper towels and lift the pecans off the towels. You won’t remove all the pecans skin, nor do you need to, but it should remove a fair amount of it. Put the peppers, pecans, pomegranate seeds (save a few for garnish, if you like), garlic clove, olive oil, and salt in a blender or food processor and whirl until the mixture is creamy and smooth. Add lemon juice to taste and adjust salt to taste. Serve immediately or cover and chill to serve later (the dip will keep for several days). Garnish with reserved pomegranate seeds, if you like.

Pom Relish

Pomegranate Relish

Ingredients:

2 pomegranates, seeded (About 1 ½ cups of seeds)
1 ½ tablespoons honey
1 teaspoon grated lemon zest
1 tablespoon olive oil
1 ½ tablespoons orange juice
Dash of salt

Directions:

Seed pomegranates – see How to Seed a Pomegranate. Be careful because the juice does stain! Combine all ingredients and mix well with wooden spoon. Refrigerate for 4 hours prior to serving. Remove from the fridge about 15 minutes before serving so that it is not ice cold.