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Thursday, April 10, 2014

Matzah, Matzah everywhere!

Happy Thursday! Last night's breakfast for dinner was such a delight! I always feel so accomplished when I can take ingredients from my fridge and make a delicious frittata! This time I used feta, arugula, and lox as my star ingredients, with a side of prosciutto and homemade challah. Mmmmm challah...too bad we aren't welcoming in a challah holiday. Sigh. But fear not! Passover is just as fun - if not more challenging (for lack of chametz, or leavened foods). This time we celebrate the poor, under-appreciated, often considered boring, dry, and bland, MATZAH! I present to you 3 recipes that dip chocolate in sweet ingredients (chocolate, anyone?) that will make you sing your Dayenu with a smile on your face and happiness in your belly.

From the queen of fabulously kosher...
My Trademark, Most Requested, Absolutely Magnificent Caramel Matzoh Crunch
Marcy Goldman


  • 4-6 unsalted matzohs
  • 1 cup (2 sticks) unsalted butter or unsalted Passover margarine
  • 1 cup firmly packed brown sugar
  • 3/4 cup coarsely chopped chocolate chips or semi-sweet chocolate
  1. Preheat the oven to 375°F. Line a large (or two smaller) cookie sheet completely with foil. Cover the bottom of the sheet with baking parchment — on top of the foil. This is very important since the mixture becomes sticky during baking.
  2. Line the bottom of the cookie sheet evenly with the matzohs, cutting extra pieces, as required, to fit any spaces.
  3. In a 3-quart, heavy-bottomed saucepan, combine the butter or margarine and the brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 minutes, stirring constantly. Remove from the heat and pour over the matzoh, covering completely.
  4. Place the baking sheet in the oven and immediately reduce the heat to 350°. 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°, and replace the pan).
  5. Remove from the oven and sprinkle immediately with the chopped chocolate or chips. Let stand for 5 minutes, then spread the melted chocolate over the matzoh. While still warm, break into squares or odd shapes. Chill, still in the pan, in the freezer until set.
  6. This makes a good gift.
You can also use coarsely chopped white chocolate (or a combination of white and dark), and chopped or slivered toasted almonds (sprinkled on top as the chocolate sets). You can also omit the chocolate for a caramel-alone buttercrunch.

A strange, yet magical twist...
Matzo Toffee with Candied Ginger
Melissa Clark


  • 4 to 6 sheets matzo, preferably salted
  • 1 cup (2 sticks) unsalted butter
  • 200 grams light brown sugar (1 cup packed)
  • 2 teaspoons ginger juice, optional (see note)
  • Large pinch fine sea salt
  • 6 ounces chopped bittersweet chocolate (1 cup)
  • 3 ounces chopped candied ginger (3/4 cup)

  1. Heat oven to 350 degrees. Line a rimmed baking sheet with aluminum foil, allowing it to go over the edges of the pan. Cover the bottom of the pan with parchment. Arrange matzo over parchment in one layer, breaking pieces to fit as necessary.
  2. In a medium pot over medium-high heat, bring butter and sugar to a boil for 3 minutes, until thickened and smooth. Stir in ginger juice and salt. Quickly pour mixture over matzos. Transfer pan to oven and bake 15 minutes until bubbly.
  3. Remove pan from oven. Sprinkle chocolate evenly over caramel. Let stand 5 minutes until chocolate is softened. Use an offset spatula to spread chocolate smoothly over surface of toffee. Immediately sprinkle with candied ginger. Place pan in refrigerator and chill toffee for 1 hour. Break into large pieces.
YIELD: About 2 dozen pieces

Chocolate Caramel Matzo Sandwich Cookies
Paula Shoyer

Makes 10 cookie sandwiches

  • 1 cup sugar
  • 1 1/2 tablespoons water
  • 1/3 cup dairy-free whipping cream
  • 6 tablespoons margarine
  • 20 matzo crackers (3-by-3-inch size) or 5 large pieces matzo, broken into squares
  • 15 ounces bittersweet chocolate
  • Kosher salt

  1. Put the sugar and water into a small, heavy saucepan over medium-high heat; do not stir. Let the mixture cook until the edges start to color, then stir to dissolve the sugar. Cook, stirring occasionally, until the sugar has melted and the mixture turns a deep amber color. Add the dairy-free cream and margarine; stir until margarine melts and ingredients are combined. Transfer to a bowl. Let cool, stirring occasionally, until the caramel thickens, 1 1/2 hours.
  2. Cover a cookie sheet with wax paper. Place 10 matzo crackers or squares on top. Divide the caramel among the 10 matzos. The caramel will spread by itself, but use a knife, if necessary, to spread the caramel to completely cover. Top each with another matzo cracker or square to make sandwiches. Refrigerate to firm them up, 30 minutes. Slide the wax paper and the matzo sandwiches off the cookie sheet onto the counter. Line the cookie sheet with a new piece of wax paper.
  3. Break the chocolate into pieces; melt them in a double boiler over gently simmering water. (Or microwave the chocolate in a bowl for 1 minute; stir. Microwave, 45 seconds; stir again. Heat 30 seconds more; stir. Continue to heat and stir, in 15-second increments, until chocolate is melted.)
  4. To coat the sandwiches, dip all four edges of each into the melted chocolate; use a pastry brush or small spatula to spread the chocolate on the tops and bottoms of the sandwiches, covering all exposed matzo and choosing one side to cover perfectly. Place sandwiches on the wax paper with the prettier side facing up. Finish with a sprinkling of kosher salt, if you like. Refrigerate to set, 30 minutes. The sandwich cookies keep up to one week refrigerated, or three months frozen.

Happy baking!

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