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April 10, 2014 - Image 72

Resource type:
Text
Publication:
The Detroit Jewish News, 2014-04-10

Disclaimer: Computer generated plain text may have errors. Read more about this.

arts & entertainment >> food

Menu

Breakfasts - Passover-style.

GALS

E

ggs. Fruit. Coffee. Purchased cereal. These
are typical breakfast foods that are perfect
for Passover. Still, sometimes we want more.
Something warm to eat with a spoon instead of oatmeal.
Pancakes. French toast. Granola. Muffins. Bread.
No problem. On the menu this week is breakfast,
Passover-style. The following Pesadik breakfasts —
including my favorites, matzah brei and pancakes — are
here to begin the day, and save the day.
So, less chat, more cooking. Good morning!



2 Items
Now thru April 30th

Any

Both items must be purchased together
Special orders excluded • All sales final

248-851-1260

M,T,W,F 10-6 • Thurs. 10-8 • Sat. 10-5:30 • Open Sundays 12-4
cum

ORCHARD MALL • WEST BLOOMFIELD, MI

ORCHARD LAKE ROAD • NORTH OF MAPLE

QUINOA 'OATMEAL'
Top this with your favorite traditional
(or non-traditional) toppings: cinna-
mon, brown sugar, maple syrup, fresh
berries — you name it.

1 cup quinoa
2 cups milk or water
1 pinch salt

Combine all ingredients in a small
saucepan, and bring to a boil over
medium-high heat. Reduce heat to
simmer, cover with a lid and cook for
about 30 minutes, stirring occasion-
ally, until creamy. Serve hot. Makes 4
servings.

PESADIK BANANA
STREUSEL MUFFINS

1% cups matzah meal
3 /4 cup potato starch
2 tsp. cream of tartar
3 tsp. baking soda
% cup oil, vegetable or olive (not
extra-virgin)
1 cup sugar
3 large eggs
2'/2 cups (about 6 medium)
mashed bananas
1 cup chocolate chips (optional)
Topping:
2 Tbsp. sugar
2 Tbsp. matzah meal
1 tsp. ground cinnamon
3 Tbsp. melted butter or oil, veg-
etable or olive (not extra-virgin)

UPTOWN

;A 44

SHANGRI-LA

AUTHENTIC CHINESE CUISINE

6407 Orchard Lake Road

(15 Mile & Orchard Lake)

248.626.8585

www.uptownshangrila.com

72 April 10 • 2014

Preheat oven to 350 degrees. Line a
12-cup muffin tin with paper liners,
or spray well with nonstick cooking
spray.
Place matzah meal, potato starch,
cream of tartar and baking soda in a
bowl, and whisk well. Set aside.
Combine oil and sugar in a large
bowl, and beat oil, sugar and eggs
until smooth, using an electric mixer.
Add bananas, and mix well. Add
matzah meal mixture, and mix until
just combined (do not over-mix). Stir
in the chocolate chips.

Divide the mixture among the
muffin cups.
Stir together the topping mixture,
and sprinkle over the muffins.
Bake for 25-30 minutes, until the
muffins are puffed, golden and a
toothpick inserted into the center of
a muffin comes out clean. Makes 12
muffins.

FLUFFY MATZAH-MEAL
PANCAKES WITH FRESH
STRAWBERRY COMPOTE
Feel free to add toasted chopped
nuts, blueberries or even a bit of cha-
roset to this recipe, which produces a
fluffier, less-filling pancake.

Compote:
3 cups fresh strawberries, sliced
'/3 cup sugar
Pancakes:
3 large eggs, separated
'/2 tsp. salt
1 Tbsp. sugar
'/2 cup milk, water or orange juice
% cup matzah meal
vegetable oil for frying

Prepare the compote: Combine the
strawberries with sugar in a medium
bowl, and toss well with your hands
to coat. Allow to stand at room
temperature for 1 hour or more. Set
aside.
Make the pancakes: Place egg yolks
in a medium bowl, and whisk well.
Add salt, sugar and milk or juice, and
whisk well. Use a spoon to stir in the
matzah meal. Let the batter sit for 20
minutes before beginning the next
step.
Beat the egg whites until stiff, but
not dry, and use a rubber spatula to
fold into the matzah mixture.
Heat about 1 /4 cup of oil (or less
if your skillet is small or very good
nonstick) in a large nonstick skillet
over medium-high heat until very
hot. Make a "test" pancake by drop-
ping a tablespoonful of the mixture

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