26 | APRIL 9 • 2020
M
a nishtanah, ha-lilah
hazeh. Why is this night
different from all other
nights? Never has this question
been more relevant to this gen-
eration of Jews. Big family seders
just are not going
to happen this
year with every-
one on lockdown.
Most of us will
scale down our
dinners and week-
day meals for the
eight-day holiday.
Here are some recipes using sta-
ples you might have on hand for
the holiday and beyond.
BREAKFAST EGG BAKES
Mix and match the vegetables
in this recipe. My favorite is
spinach (even frozen chopped
spinach, thawed and drained),
feta, onion and tomatoes. You
can make these bigger by baking
these in ramekins, jelly jars or
small baking dishes.
INGREDIENTS:
6 large eggs
1½ cups fresh chopped vegetables
(one type or many, such as spinach,
onion, bell pepper, asparagus, mush-
rooms, avocado, etc.)
1 cup shredded, chopped or soft
cheese, your favorite variety
Salt and pepper to taste
DIRECTIONS:
Preheat the oven to 350ºF. Brush
a 6-well muffin tin with olive
oil. Divide chopped vegetables
among the muffin tins. Top with
a bit of salt and pepper to taste.
In a bowl, scramble the eggs
with a whisk or fork.
Divide the beaten eggs among
the muffin wells.
Bake for 15-20 minutes until
just set. Allow to cool for 5
minutes before removing from
the tin. Makes 6 small (muf-
fin-sized) servings.
PASSOVER BANANA
STREUSEL MUFFINS
INGREDIENTS:
1¼ cups matzah meal
¾ cup potato starch
2 tsp. cream of tartar
3 tsp. baking soda
¾ cup oil (vegetable or olive, not
extra-virgin)
1 cup sugar
3 large eggs
2½ 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 (vege-
table or olive, not extra-virgin)
DIRECTIONS:
Preheat oven to 350°F. 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 bak-
ing 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 com-
bined. 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.
COCONUT PIE WITH
BUTTER RUM SAUCE
This is a copycat of my favorite
pie at Bonefish Grill. I found the
recipe online.
I didn’
t have all the right
ingredients, so I adapted. The
pie itself (even with sweetened
coconut) is not too sweet. But
as my mom says, the sauce is
everything.
INGREDIENTS:
1 cup whole milk
1 cup regular or lowfat sour cream
1/3 cup matzah cake flour
½ cup sugar
6 large eggs
1½ tsp. vanilla extract
2 cups shredded coconut,
sweetened
RUM SAUCE
1 cup brown sugar, packed
1 cup unsalted butter
½ cup dark rum (or whatever rum
you have)
DIRECTIONS:
Preheat the oven to 350°F. Spray
a pie plate with nonstick cooking
spray. Set aside.
Combine all the pie ingredi-
ents in a bowl and whisk well.
Pour it into the plate and cook
it for 40 minutes or until just set
(you do not want a golden top —
it will be overcooked).
Make the sauce: Combine all
the ingredients in a small sauce-
pan over medium heat. Bring to
a boil and stir until the sugar is
dissolved. Serve warm on and
over the pie.
This pie is rich, you could eas-
ily serve 12 people.
To reheat, poke the pie in sev-
eral places with a fork or sharp
knife, sprinkle generously with
water (don’
t drench the pie) and
microwave for 1-2 minutes.
Look for more recipes online at
thejewishnews.com.
Annabel
Cohen
Using
Staples
Passover
Passover recipes with items
you probably have on hand.