Passover Rolls- A Taste of Childhood

As a child, I got to eat these only during Passover. My mother recently sent me the recipe and I got to work making them!

1/3 cup margarine or shortening

2/3rds cup water

1 1/2 Tablespoon sugar

1/8 teaspoon salt

1 cup matzo meal (for a finer roll, use cake meal- I did!)

3 eggs

Combine shortening, water, sugar and salt in a pan and bring to a boil. Add matzo meal or cake meal and cool slightly. Add eggs, one at a time.

Drop on greased cookie sheet. Bake at 400 for 10 minutes and then turn heat down to 350 and cook for 20 minutes more. This usually cooks hollow, almost like a cream puff.

I doubled the recipe, which I highly recommend so that it makes more than 12. The result is delicious! The rolls aren't heavy - they are light and they have that taste that I remembered. Slightly sweet, slightly matza-y. It's easy to eat 3 or 4 of these suckers since they're so light. They're perfect to take to work with leftover chicken or brisket. I brought some to work and shared them with my Jewish co-workers (and one non-Jewish co-worker) and they were loved by all. The recipe has already flown around my group of friends. They freeze well- I should have made more 'cuz they're all gone now. Well there are still 5 days of Passover left, I will whip up another batch tonight. Thank you, mom, for the recipe and for helping to make me feel like I was home for the holiday...and the eggs.

Pumpkin Pie Recipe!

TLMM finally gave me her family's secret pumpkin pie recipe and here it is!!

Pie filling:

1 cup condensed milk
1 cup whole milk
1/2 teaspoon salt
2/3 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
3 eggs- beat first
1 small can pumpkin



Dry ingredients.



Warm the condensed milk and the regular milk in a saucepan.



Beat eggs and add dry ingredients.

Mix in pumpkin and then mix in warmed milks.



Pour in pie shell (we used pre-made).  The pre-made pie shells are high quality products and make multiple pie baking so much easier.  

Bake in 425 degree oven for 15 minutes and then turn the heat down to 375 degrees and bake for another 30-45 minutes until knife put in center comes out clean.  

This pie is wonderful- just wait until you smell it baking.  Mmmm.  My favorite holiday baking smell.  Make some fresh whipped cream and you have the perfect end to your holiday meal...and the eggs.

Pumpkin Cookies!

Bake up a batch of these, it's easy, quick and the kids love 'em! I have seen a few recipes for pumpkin cookies, but decided to use Marilyn Moon's recipe since it has been tried and tested through a few generations!  

Follow the directions on her card, above, as I did!  I made a simple butter frosting and frosted half of the cookies.

Sift flour, baking soda and salt.  Set aside.  Cream sugar, crisco and eggs.  Add vanilla and pumpkin.  

Add flour mixture a bit at a time.  Mix well.  You can add chocolate chips (baby or regular size) at this point if desired.

Drop spoonfuls on greased cookie sheet.  We used a tablespoon amount of dough.

Bake at 350 degrees for 10 to 12 minutes.

We doubled the recipe and made enough to fill a large and a small tin.  Freeze what you don't plan to use within a day or two- it keeps the cookies fresh.  I iced half of them with the following simple butter frosting recipe:

1/3 cup butter
1/4 teaspoon salt
1 teaspoon vanilla extract
1 pound (3 1/2 cups) sifted confectioners sugar
3 to 4 tablespoons milk  

Frost after cookies have cooled completely. Let the cookies sit on the counter for a few minutes until frosting hardens.

Happy Thanksgiving...and the eggs.

Toasted Spiced Pecans!

It's the most wonderful time of the year... time to start planning and baking and dreaming about those foods we pour our hearts into during the holidays. This year, my holiday baking started with a trip to Robert is Here and bags of fresh pecans!

4 cups shelled pecans (do as I say, not as I do)
1 stick butter
1 tablespoon Lowery's seasoned salt
2 teaspoons Worchestershire sauce



Shell the pecans. This takes finesse. Finesse that I thought I had but found out that I don't. Hopefully you bought shelled nuts.  The close-up was meant to hide the fact that most of the nuts were in pieces instead of halves.



Melt butter in a large skillet. Add salt and Worchestershire sauce. Mix. Add pecans. Stir until well coated. Spread them out on one layer in jelly roll pan. Bake at 300 degrees for 30 minutes, stirring after 15. Place on paper towels to dry and cool.

As you can see, these are quite easy.  When you taste them (as long as you bought shelled), you realize they are deceptively easy- the people you share them with will think there is a lot more to making them than there is.  These are a real crowd pleaser!  If you aren't going to eat them within a couple of days, place them in an airtight container in the freezer.  One holiday recipe down, many more to go- pumpkin cookie recipe coming next...and the eggs.

Baking for Passover

This has been a busy week, and next week promises to be busier. If I had the luxury of time, I would make three of my mother's Passover recipes for you. Since I don't have time, I am going to give you the recipes. The recipes conform to Ashkenazic dietary laws for Pesach. They're tried and tested, delicious Passover foods. From a Nice Jewish Girl.

Passover Chocolate Chip Cookies

1/2 cup margarine
1 cup sugar
2 eggs
1 cup cake meal
2 tablespoons matzo meal
1 small package chocolate chips

Cream together shortening and sugar. Add eggs 1 at a time. Add cake meal and matzo meal. Fold in one package chocolate chips. Refrigerate for at least one hour. Drop on greased cookie sheet and bake at 350 degrees for 12-15 minutes.


Blueberry Pesach Muffins

1/2 cup shortening
1 scant cup sugar
1/2 cup cake meal
3 eggs
1/4 cup potato starch
1 cup blueberries
1/4 teaspoon salt

Beat shortening. Add sugar. Beat well. Add eggs one at a time. Add vanilla. Add dry ingredients mixed together (cake meal, potato starch and salt). Lightly grease muffin tins (regular size tins). Bake at 350 for 35-40 minutes.


Pesach Fruit Pudding

8 medium eggs (add 1 at a time)
2/3 cup sugar
1/2 cup oil (vegetable)
1/2 cup matzo meal
can of crushed pineapple & fruit (medium sized can)
3 sliced apples
1x 12 ounce box cut up prunes
1/2 lb. dried apricots

Beat eggs, sugar, add oil, matzo meal, canned fruits with juice and last 3 fruits. Bake in 350 degree oven for 45 minutes or until top is light brown.

My mother has been famous in each community where we lived growing up for her baking skills, and she did not disappoint at Passover. My personal favorite is the fruit pudding- it's one of those unexpected culinary surprises.

Enjoy your seders and Happy Passover to everyone. If you try any of these, my mother and I would love to hear how they turn out. She'll probably make them- but I will have to live vicariously through you...and the eggs.

Herb and Garlic Roasted Leg of Lamb

I was less than enthusiastic when my in laws decided on lamb for Easter dinner. I don't like lamb, I don't know why I don't like it. According to my mother, I ate lamb chops as a child (at least once a week), but must have had a bad experience with it somewhere along the line. I don't even want to smell it cooking. Fortunately, leg of lamb is completely different from lamb chops, and this is the perfect recipe.

For a 5 pound leg of lamb:
1/4 cup parsley, finely chopped
3 tablespoons olive oil
1 teaspoon dried rosemary (or 1 tablespoon fresh
2 teaspoons kosher salt
3 cloves garlic, finely chopped

1 teaspoon chopped thyme leaves

Stir ingredients.

Rub on lamb.

Place in 325 degree oven until it reaches an internal temperature of 145 degrees for medium rare or 155 for medium. Remove from oven, cover loosely with foil and let sit for 15-20 minutes before slicing and serving.

I dare say this smelled heavenly as it cooked, and took approximately 2 1/2 hours. Everyone dug in, and absolutely loved this lamb. I had an obligatory bite, but I just can't get past the idea of it. I normally have an adventurous palate- and eating lamb isn't what I would call being adventurous! There was no lack of delectable side dishes- baby new potatoes boiled in lemon water and coated in melted butter, lemon zest and parsley, fresh green beans and a salad with candied sliced almonds and mandarin oranges worthy of its own blog post.

For anyone looking for an easy recipe for leg of lamb, try this. It is a beautiful dish and helps make for a festive meal. I hope you all had a happy Easter, and enjoyed some time with family and had a bite or two of something new or different...and the eggs.

St. Patty's Day Corned Beef and Cabbage!

I'm baaackk. Finally among the living, after an illness which took away any desire to think about food, much less write about it. But I'm better just in time for one of my favorite holidays, St. Patrick's Day!! This corned beef and cabbage recipe is slow cooked in Irish beer and spices, and will give your home such a wonderful aroma that you will hardly be able to wait to eat!

Corn beef brisket, 4 - 5 pounds
4 bay leaves
5 peeled garlic cloves
2 carrots, cut in half and sliced
Unpeeled red potatoes, scrubbed and cut in half (I cooked my potatoes separately)
1 large head of cabbage chopped roughly
1 bottle or can of Irish beer
1/2 can of chicken broth (7.5 oz.)
6 cloves
1/2 teaspoon peppercorns
Seasoning pack that came with meat

In a large slow cooker, pour in beer and chicken broth.

Stir in cloves, peppercorn, seasoning pack, bay leaves and garlic (smash garlic). Place beef brisket in the center of the pot (fat side up) and stuff carrots around it. Add potatoes now if you want to cook them with the beef. Add enough water so that liquid goes 1/3 of the way up the side of the cooker.

Put on low heat for 8 - 10 hours. After the first 4 hours, add chopped cabbage and recover. If you have to remove some liquid, do so now. The liquid will continue to rise.

After 8-9 hours (I had a 4 pounder), it's done. Remove cabbage and carrots and then remove and slice corned beef!

Discard bay leaves, and serve! I boiled small red potatoes and then smothered them in butter, kosher salt and parsley and served them on the side. This made enough for 5 hungry people the first night, and small-ish leftover plates for 4. It was fantastic, smelling the corned beef cook during the last couple of hours will really get your mouth watering. I also made a loaf of Irish Soda bread in the bread machine- perfect to go with this meal. So drink some green beer do a jig! Everyone's Irish on Saint Patrick's Day...and the eggs.

Wassail- Festive, Fragrant and Flavorful!

1/2 gallon fresh apple cider
4 cinnamon sticks
2 oranges, studded with cloves
1 cup dark rum
1/2 cup brandy

Place oranges studded with cloves in 350 degree oven for 10 or 15 minutes, until fragrant. Empty cider into large soup pot. You can also add some sliced oranges- we wanted orange slices in each glass.



Add cinnamon sticks and heat over medium heat until almost at a boil. Add rum, brandy and warmed oranges, and it's ready to serve.



This drink is verrry easy to sip, and it warms you up on a cold night. It even warms you up on a warm night. After you serve it, set the heat as low as you can without turning it off, and the wassail will stay warm. We doubled the recipe and it was enough for 5 people to have several glasses apiece. It is not too sweet and not too tart-- just perfect. Watch out, the rum creeps up on you.



Cheers, time to go a-wassaling...and the eggs.

Fondue/Hot Pot - It's a New Year's Eve Tradition

A little bit of this and a little bit of that is my idea of the perfect meal. With an evening of fondue, you can have it all. First, the appetizer- cheese fondue:

1/2 lb. emmenthaler or Jarlsberg cheese
1/2 lb. gruyere
2 Tablespoons cornstarch
1 cup dry white wine
1 Tablespoon lemon juice
1 Tablespoon Kirsch (cherry brandy- find it at liquor store)
1/2 teaspoon dry mustard
Pinch nutmeg









Add all of the ingredients to fondue pot and mix as it all melts. It's ready when it's combined- serve with apple slices cut to bite-sized pieces and crusty bread cut the same way. If you are so inclined, you can also blanch some baby carrots or other veggies to serve with the cheese fondue. Tip: Don't eat too much of this, the meat fondue is yet to come!

Recipe for hot pot cooking broth (Thank you, Kitty-Mom for the recipe!)

2 boxes of beef broth (I used 1 1/2)
1/2 cup sake
2 Tablespoons soy sauce (low sodium is better)
1/2 teaspoon ground ginger
1 clove minced garlic



Bring ingredients to a boil and then adjust flame or heat so that it's just boiling.

Chicken breast- sliced thinly
Filet mignon, top sirloin or top round roast- sliced thinly
Shrimp- peeled and deveined but with tail on
Scallops- we used small ones





Immerse the meat you want to cook on the fondue fork for a few minutes. The food cooks quickly so be sure not to overcook.

What makes hot pots and fondues so memorable and delicious are the side sauces.



Spicy sauce (good with seafood):

Put some dark toasted sesame oil into a wok- a few tablespoons to start. Add two cloves minced garlic and grated ginger. Let it cook for a few minutes but don't let it burn. Add a tablespoon of Schezuan peppercorns, a tablespoon of Asian sesame paste and a couple of teaspoons of hot chili oil. Cook that until very fragrant and then empty into bowl. Stir as you add three tablespoons of sugar, 1/3 cup of low sodium soy sauce and a tablespoon of seasoned rice vinegar. Throw in 2 tablespoons of chopped green onions. Let it cool off, stirring frequently. It's ready to use- if you have a strainer, you can strain off everything before you use it to dip in. We didn't have a strainer and it was fine as long as you avoided the peppercorns.



You can make a mild version of the same sauce by not adding the hot chili oil and substituting regular peppercorns for the Schezuan. If you go to an Asian market, you can buy a variety of sauces and use those for dipping. We used a prepackaged peanut sauce, and it was fantastic with the chicken. Here's that peanut sauce, along with some peppadew mustard and some soy sauce:



Later in the evening, we were ready for chocolate fondue. Put you choice of chocolate (you can use just about any chocolate as long as you heat it slllowwwly) over low heat- we bought a chocolate fondue pot which is heated by a votive candle, but it's not necessary if you have a double boiler. The fun part is deciding what to dip in when it's finally all melted. We used fresh strawberries, cubed pound cake, bananas and marshmallows. Mmmmm it is so so good.







I encourage you to try this- there are many variations, you can make what you and your guests like. It's great for parties because everyone can take their time and the cooking set up encourages conversation! If you don't have the meats on ice, they can stay at room temperature for up to 2 hours. I'm funny about things like that, so I just kept a small amount out and kept refilling.

We tried different combinations of food with sauces and all had our favorites. I might wait until next holiday season to have all three types in one evening, but we'll definitely do the cheese again when we want to sip some wine (or wassail)! I might do the chocolate again for a special occasion during the year, and maybe try some white or dark chocolate instead of the milk chocolate chips. The possibilities are endless...and the eggs.

I Want My Presents. NOW. Please!

I haven't changed much in thirty-seven years, but I have learned not to let it show all over my face. Okay, I'm lying. Truth is, if there is one thing I like as much as lighting the menorah and opening presents, it's latkes. The potato pancakes my mother made once a year, on Chanukah.

1 medium yellow onion, chopped finely
4-5 cups grated Idaho potatoes, well drained (you can buy pre-grated potatoes, but that's cheating)
2 eggs
1/4 cup matzo meal
salt and fresh ground pepper (just a pinch or two)
vegetable oil for frying

Mix everything together. Heat oil 1/4 to 1/2" deep in a heavy skillet (I used cast iron) to 350 degrees. If you can't measure the temperature of the oil, throw in a tiny bit of the latke mixture. If it turns brown in one minute, you are good to do. Using a tablespoon, put small heaps of the mixture into the hot oil. Flip over when you can tell the bottom is a dark golden brown- you will be able to see the edges brown. Also you start to see the inside part of the potato pancake cooking.



Flip over and let it brown on the other side. Drain on paper towels. To keep them warm as you make more batches, place them on a cooling rack placed over a cookie sheet in an oven preheated to 225 degrees. Don't stack them on the cooling rack or they will get soggy- just use more cooling racks.





There are a thousand ways to serve them. My father eats them plain with just salt. I like them with both applesauce and sour cream. They aren't half bad with a dollop of creme fraiche and a tiny bit of caviar. We used to fight over the prized extra crispy little pieces left after the latkes had cooked.

Latkes are Jewish ambrosia, and these were no exception. You don't have to be Jewish to make latkes, so give them a try. For those of you celebrating, happy second day of Chanukah...and the eggs.