Matzah Brei

3 squares matzahOptional additions:
4 T unsalted butter or margarine2 large onions
6 large eggssauteed mushrooms
salt and pepper to tastesmoked salmon with a dash of dill
 
For optional onions:
Heat 2 T of butter or margarine in a frying pan over low heat. Add the onions and cook slowly until they are caramelized (45 to 50 minutes). Allow to cool.
Base Recipe:
Whisk the eggs in a large bowl until well blended. Dip the matzah squares in hot water. Squeeze out excess water and break into pieces into the bowl. Add seasonings and let the matzah soak up the eggs. Add the cooled onions.
Heat the remaining butter/margarine in a skillet and add the matzah and egg mixture. Cook over medium heat, stirring occasionally for 2 minutes. Add the optional additions and cook 1 minute more or until the eggs are completely done.
Yields 4 to 6 servings (D) or (P)

Sephardic Charoset

1/2 cup pitted dates or figs
1/2 cup dried apricots, pitted
1/2 cup raisins
1 apple, cored and diced
1/2 tsp. ground allspice or cinnamon
1/2 cup chopped walnuts
1/3 cup Malaga wine
Directions:
Finely chop all the ingredients in a food processor. Chill for one hour before serving.

Passover Brisket

3 lbs. onions, chopped
3 to 6 garlic cloves, minced
1/4 cup olive oil
2 bay leaves
2 tsp. dried thyme
2 tsp. paprika
salt
pepper
2 cups red wine
6 lbs. beef brisket, flat cut
3 cups beef stock or vegetable broth
1 cup orange juice
3 to 6 chopped prunes, optional
In a large skillet, pour half the olive oil. Over medium heat, cook the onions until they are translucent. Add the garlic, bay leaves, thyme, paprika, salt and pepper. Cook for 5 minutes and then place into a baking pan.
Add the remaining oil to the skilled and brown the brisket on both sides. Place the brisket on top of the onion mixture in the baking pan.
Deglaze the pan with the broth. Add the broth and the remaining ingredients to the baking pan and cover with aluminum foil.
Bake at 350 degrees F. for 3 hours or until the meat is tender.
Skim the fat off the onion mixture and process or blend it to make a smooth gravy.


Passover Brownies
Source: L. Trager

4 slightly beaten eggs
2 cups sugar
1/2 C. cocoa powder
1 C. cooking oil
1 C. matzo cake meal
1 C. semisweet chocolate pieces
1 C. coarsely chopped nuts (optional)
In mixing bowl beat eggs, sugar, cocoa powder, and 1/2 tsp. salt.
Add oil to mixing bowl and blend well. Stir in matzo cake meal and chocolate pieces.
Stir in nuts if wanted.
Line 9 X 13 inch pan with foil. Grease lightly. Pour in batter. Spread evenly.
Bake at 325 for 25-30 minutes or till done. Top will be shiny, edges away from pan.
Cool on rack. These may also be frozen.


Passover Cookies

2 c. matzo meal
2 c. matzo farfel
1 ½ c. sugar
1 c. raisins
4 eggs, beaten
1 c. chopped nuts
½ t. salt
1 t. cinnamon
2/3 c. vegetable oil
 
Combine first 7 ingredients and beat in oil and eggs. Drop batter by teaspoon on baking sheets.
Bake at 350 for 25 minutes.

Passover Eclairs

1 cup water
1/2 cup peanut oil
1 cup cake meal
1 tsp. salt
3 or 4 eggs
 
Preheat oven to 425 degrees F. Line sheet pans with parchment paper, spray lightly. Set aside.
Put the water into a pot and bring to a boil. Remove from the heat and add peanut oil, salt and cake meal.
Roll into a ball and let cool for a few minutes
Add eggs, one at a time, 3 or 4 eggs, until the dough forms together and comes away from the bowl.
Spoon pastry into large pastry bag or cookie scoop.
Pipe into eclairs or use small, medium or large scoops to make the shape you need, leaving a few inches between.
Bake at 400 degrees for 25-35 minutes or until the outside is golden brown, crisp and dry and they sound hollow.
Let cool, scoop out excess dough. Add filling. Drizzle with melted chocolate
Makes 12 medium or about 20 smaller éclairs.