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April 10, 2014 - Image 73

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

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

PASSOVER POPOVERS

I got this recipe from a woman I met
a few years ago. She gave me a great
gift. I like these as much as any pop-
over, Passover or not.

3 cups water
1 cup vegetable oil
1-1 1/4 tsp. salt
2 Tbsp. sugar
1 cup matzah cake meal
2 cups matzah meal
12 large eggs

Put the water, oil, salt and sugar in
a saucepan, and bring to a boil.
Remove the mixture from the heat.
Stir in the cake meal, then the mat-
zah meal; the dough will be very stiff.
Transfer the dough to a mixing bowl,
and set it aside to cool to lukewarm,
about 1 hour.
Preheat the oven to 400 degrees.
Use shortening or non-stick vegetable
oil spray to grease a 6-cup popover
pan or a 12-cup mini-popover pan
(you may also use a 12-cup muffin
pan, but the shape of the popovers
will not be traditional).
Add the eggs one at a time into
the lukewarm batter, beating until
smooth.
Transfer the batter into the pre-
pared pan, filling the cups about
3 4-full. You'll need to bake in batches;
this recipe will make 28 muffin-size
popovers, 15 standard popovers or 30
mini-popovers.
Place the pan in the center of
the oven, and bake for 10 minutes.
Reduce the oven heat to 325 degrees,
and bake for an additional 35 min-
utes (for the muffin-pan popovers);
40 minutes (for the standard pop-
overs); or 25 minutes (for the mini-
popovers). Popovers should be a
medium-golden brown. To check if
they're done, pull one out of the pan
and break it open; the interior should
be mildly moist, but not soggy.
Remove the popovers from the
oven, and tilt them in the pan to cool.
Makes 15 to 30 popovers, depend-
ing on size.

MATZAH BREI

Matzah brei can be as simple as fry-
ing moistened matzah with oil in a
skillet, made into a type of French

toast, using egg and milk. If you're
in the mood, add fried onions, lox,
cottage cheese, cooked mushrooms
and herbs, or a combination of any of
these to the mix.

Y2 lb. ('/2 of a box) matzah sheets
warm water
2 eggs, lightly beaten
Y2 cup milk
1 tsp. salt
2 Tbsp. sugar (optional)
butter or vegetable oil for frying

Place matzahs in a bowl, and cover
with warm water (it's OK to break the
matzahs to fit). Let sit for 3 minutes,
and drain well, pressing to remove
excess liquid. Transfer the drained
matzah to a large bowl, and mix in
beaten eggs, milk, salt and sugar.
Heat about 'A cup of butter or oil
(or less if your skillet is small or very
good nonstick) in a large nonstick
skillet over medium-high heat until
very hot.
Add the brei mixture (you may
have to make this in batches) to the
skillet. Fry well on both sides until
golden, turning the mixture several
times in the pan and breaking up the
brei as it cooks.
Serve hot with sugar and cinna-
mon, syrup, compote or any other
topping.
To make savory, do not add the
sugar.
Makes 8 servings.

PESADIK GRANOLA
Y2 lb. matzah farfel
1 cup sweetened shredded coco-
nut
1 cup chopped nuts, any variety
or combination
Y2 tsp. ground cinnamon
1 /4 cup vegetable oil
3 /4 cup white grape juice
Y2 cup sunflower seeds (or your
favorite seed or chopped nuts)
Y2 cup dried cranberries
Y2 cup golden raisins

Preheat oven to 300 degrees. Spray
two baking sheets with nonstick
cooking spray, or brush lightly with
vegetable oil.
Combine farfel, coconut, nuts and
cinnamon in a large bowl, and toss.
Drizzle oil and juice over, and toss well.
Spread mixture onto prepared
baking sheets, and bake for 60-70
minutes, turning the mixture once or
twice, until lightly browned. Remove
from oven, and cool completely.
Add sunflower seeds, cranberries
and raisins, and toss well. When cool,
store in a tightly covered container.
Serve with fruit or yogurt spooned over
or with milk. Makes many servings.

All recipes © Annabel Cohen 2014; annabelonthemenu@gmail.com .

Un'

o o

150.0 t1

into the hot oil, using the back of the
spoon to shape into a circle. Repeat
until you fill the pan. Cook until
lightly browned, and turn over to
cook on the other side. Remove the
pancakes to a plate (or baking sheet
to keep warm in a 200-degree oven).
Repeat with all the batter. Makes 4
servings.

* *

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* *

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14(

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April 10 • 2014

73

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