if you’re feeding a crowd, you can double the recipe.I made two batches, one plain and one onion. Makes: About 6 – 10 rolls, depending on how big you make them. 1 cup water ½ teaspoon salt 2 teaspoons sugar ½ cup vegetable oil 1 1/3 cups matzo meal 4 eggs *1/2 to 1 cup…

adapted from Family Circle 1 egg white 1/2 cup granulated sugar 2 cups chopped fresh strawberries Fresh fruit for garnish Place egg white in a large bowl of a stand up mixer, full power for 2 minutes until light and foamy. gradually beat in sugar and strawberries on medium speed. Increase speed to high and…

Flourless Chocolate Cake: 10 ounces bittersweet chocolate 1/3 cup water 5 large eggs ½ granulated sugar ¼ teaspoon salt 2/3 cup heavy cream Chocolate Glaze: 3 ounces bittersweet chocolate, coarsely chopped 1/3 cup heavy cream ½ teaspoon vanilla extract Milk Chocolate Drizzle: 2 ounces milk chocolate, chopped Make the cake: 1. Position a rack in…

from The Second Ave Deli in New York. This recipe uses the fat and skin from about 4 chickens. You can save it up in your freezer over the course of time. For even more flavorful schmaltz, add a few cloves of garlic. Makes about 2 cups. 4 cups chicken fat and skin, cut into…

Ingredients Crust 2 large egg whites 1/2 cup sugar 1/2 teaspoon vanilla extract 2 cups unsweetened coconut, medium shred Mousse 1 cup cream cheese 1/2 cup sugar 1 teaspoon lemon zest 3 tablespoons lemon juice 1/2 cup mango pulp (about ½ large mango) Garnish 3 mango diced or berries of your choice Directions To Assemble…

Pareve margarine is made from water, oil and flavorings (not dairy products). 1/2 cup matzo cake meal 1/2 cup potato starch 1 cup pareve margarine or butter, cut into 1-inch pieces 1 cup ground unpeeled almonds 1/2 cup granulated sugar 1/2 teaspoon ground cinnamon or ( 1 teaspoon lemon rind) 2 eggs, separated 1/2 cup…

This dense, luscious cake has a texture a little like fudge and a little like cheesecake. A small slice goes a long way. Serves sixteen Yields one 9-1/2 inch cake ingredients For the vanilla batter: 8 ounces cream cheese, softened to room temperature 2/3 cup granulated sugar 1 large egg 1 teaspoon pure vanilla extract…

1 1/3 cups blanched slivered almonds 8 tablespoons sugar 4 large eggs, separated 5 teaspoons packed grated lemon peel 1/2 teaspoon ground cinnamon Pinch of salt Preheat oven to 375°F. Butter and flour 9-inch-diameter cake pan with 1 1/2-inch-high sides. Line bottom of pan with waxed paper. Finely grind almonds with 2 tablespoons sugar in…

Cake 8 tbsp. (1 stick) unsalted butter (room temperature) 3/4 cup sugar 7 large eggs, separated 8 ounces semisweet chocolate, melted and cooled Pinch salt Finishing 1/4 cup seedless raspberry preserves 1 cup whipping cream 3 tbsp. sugar One 9-inch springform pan, buttered; line bottom with a disk of parchment paper 1. Set rack at…

These guilt-free treats taste a lot like lemon meringue pie! They’re easy to make and fat-free. 3 egg whites, at room temperature 1 1/2 tsp. lemon juice 6 tbsp. sugar 1 1/2 tbsp. grated lemon zest Preheat oven to 250°F. Line a baking sheet with parchment paper and spray with non-stick spray. In a large…

no one will be able to resist these great Passover cookies! Ingredients 3/4 cup coarsely ground almonds 3 cups coarsely ground walnuts & pecans (combined) 2 large eggs, beaten 1/4 cup sugar 2 tbsp honey plus the zest from one small orange 3/4 tsp cinnamon Preparation Preheat oven to 350 degrees fahrenheit. Cover a baking…

3 tablespoons olive oil 1 cup scallions, minced,including some green tops 1 cup onions, minced 1 1/2 lbs mushrooms, finely chopped 1 teaspoon garlic powder, to taste 1 tablespoon parsley, minced 2 eggs, lightly beaten 1/3 cup matzo meal salt and pepper, to taste Heat 1 tbs oil in a heavy nonstick skillet over medium…

Kugel is a baked pudding, usually made with noodles or potatoes. This version, prepared with shredded potatoes and fried shallots, is crispy at the edges and deliciously creamy in the middle. ingredients 1 cup vegetable oil 4 large shallots, thinly sliced 5 pounds Idaho potatoes, peeled and coarsely shredded 1 large yellow onion, coarsely grated…

5 large eggs 3 medium onions (1 1/4 to 1 1/2 pounds total), peeled, cut into 1-inch pieces, divided 14 green onions, coarsely chopped, divided 5 8-ounce russet potatoes, peeled, cut into 1-inch cubes, divided 2 medium carrots, peeled, cut into 1-inch pieces, divided 1 large zucchini, trimmed, cut into 1-inch pieces, divided 1/2 cup…

This dessert is reminiscent of pecan pie–with the extra sweetness of maple syrup and flaked coconut baked right in. CRUST: 1 cup matzo cake meal 1/2 cup matzo meal 1 cup packed brown sugar 1/4 cup ground toasted pecans 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 6 tablespoons unsalted butter 1 large egg white Cooking…

All the old recipes for potato kugel come out sort of heavy and gluey, which is not at all how good kugels taste today. These days, the kugel sold in the take-out shops and delicatessens, not to mention those made at home by modern balabustas, are still full of good onion flavor but they are…

1 cup sugar 1/4 tsp salt 4 tbsp potato starch 2 cups matzo cake meal 2 tbsp orange juice grated orange zest 4 eggs 2/3 cup vegetable oil Passover raspberry preserves 1 cup golden raisins 1/2 cup chopped walnuts 1 egg white cinnamon sugar Sift dry ingredients into a large bowl. Make a well in…

This fruitcake recipe was adapted for the Passover holiday by substituting matza cake meal for the flour. The combination of dried fruits and nuts is reminiscent of charoset, a traditional dish served at seders. Sliced very thin, the fruitcake is sure to be a popular dessert for Passover. 2 Tbs. unsalted butter or nondairy margarine,…

Time: 50 minutes, plus overnight marination 1/4 cup kosher-for-Passover vinegar 1 teaspoon sweet paprika 1/4 teaspoon hot pepper flakes 1 head garlic, cloves peeled and crushed 2 teaspoons chopped fresh oregano (I used 1 teaspoon dried) 1/2 cup kosher-for-Passover vegetable or olive oil Salt and freshly ground black pepper to taste ( 1 teaspoon kosher…

One 9-inch cake This cake is extremely rich, and tastes like the most delicious, silkiest, most supremely-chocolate ganache you’ve ever had. As mentioned, it’s equally good a few days later, and only an idiot could possibly mess it up. You don’t need to use ScharffenBerger chocolate for this cake, but use a good one—you’ll appreciate…