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Friday, April 17, 2009

Matzah Mania - Recipes 2009

This year during the feast of Matzah, I really wanted to try to experiment with Matzah so It would become a part of the week that everyone looked forward to. Since we were away for the first part of it, than recovering for the second part of it (laundry, groceries in the fridge, mowing the lawn etc.), it was only the third part of it when I really got to dig in and experiment. Here are some recipes we tried and liked from a cookbook called Matza 101, a couple of our own creations, and modification to recipes in Matza 101.

This is what my husband said in regards to my matzah experiaments while at the table eating, "Mamma, this is hardly the "bread of affliction", I feel guilty eating it!". Mission accomplished ladies. :-) I hope to add more later.

Matzah can be found in various flavors such as: Onion, Mediterranean, Everything, Salt, Whole Wheat, Egg and Salt, Honey, and many more. Try them, they are tasty!

Matzah PB & J
Just make a Peanut Butter and Jelly Sandwich with your Matzah. It's is so tasty!

Matzah PB and Apple
Spread Peanut Butter on Matzah and thinly slices apple. YUM!

Granny's Favorite Matzah Snack
Spread Matzah with Peanut Butter and top with Apple Butter

Try topping it with Tuna or your favorite dip, or cream cheese mixed with dry herbs.

Or make a Matzah Pizza by toasting it in the oven with your favorite Pizza Toppings.

Try using Matzah to bread things, like chicken or veggies. Just use in place of bread or cracker crumbs.

Matzah Apple Mini Tarts
Line cookie sheet with foil or parchment paper and spray.
Preheat oven to 400

Cut Matzah sheets into 4 = Squares
Butter Both Sides
Sprinkle both sides generously with Cinnamon and Sugar mixture to taste. (I use Fructose.)
Dice apple, finely and top each square generously.
Sprinkle with cinn./sugar again.
Drizzle with honey or maple syrup.

Bake for 10-15 min until toasted and apple has softened. (Some people like cheese on top!)

**Wetting Matzah: This was a trick that I learned from the Matza 101 cookbook and it opens a world of fun in Matzah! :-) It creates a texture like an cooked Al-delta Lasagna Noodle texture when done right. I noticed, different brands/flavors, responded differently, so it takes a little "feeling it out". It doesn't take long to get the hang of. However, expect a little bit of a learning curve. :-) This is my version:



  • Cover counter top with heavy duty white paper towels.
  • Fill a large bowl up with cool water. The bowl needs to be large enough to fit a piece of Matzah while being held under the surface.
  • I do not like to "dunk" more than 3 pieces at a time. I find it doesn't work well.
  • I hold it under for about 20-30 seconds, but this may vary with your brand. (Wheat takes longer than the white. Streits absorbed quicker than Manaschewitz in flavors I tried.)
  • Place on paper towel and cover with damp paper towels. The books says it depends on the paper towels on how long that takes. It could take 15 minutes to 1 hour. You should check every 15 minutes.
  • If you need more moisture, spray with a water bottle. (Maybe you need more time or didn't dunk them long enough to begin with.)
  • If they are too moist, take paper towels off and let sit for about a half hour (watching them).

Now you can use your Matzah in place of any cooked noodle, or raw pastry crust! Enjoy and have fun experimenting.

Matzah Pot Pie
Use your favorite Pot Pie recipe but in place of the crust, line your dish on the bottom and sides with "wetted Matzah" of choice, that has been buttered on both sides. It is VERY tasty and can be made ahead or frozen! This is easily as good/if not better than a pastry crust.


Salmon Matzah Casserole
You can sub Tuna or cooked chicken for Salmon in this recipe. It is a hardy, comfort food type of casserole that feeds a crowd. It was a hit here. My daughter said it even tasted better when we heated up the leftovers. You can make this ahead. (Great for a Matzo Shabbat!)

1o-12 Matzah, Wetted ** (Instructions above)
2T + 2T Butter, softened
3 cans of salmon
2 cans of Evaporated Milk
2-3Cups of frozen mixed Veggies
2-3T Vegetable Bullion ( I use Better Than Bullion)
3C + 2C grated cheese of choice
1-2C chopped mushrooms (optional)
Seasonings to taste (be generous)
pepper
lemon pepper
chicken or fish blend of herbs

  • Grease a large 11x15 baking pan
  • Cut wetted matzo into 1/2" strips like wide egg noodles
  • Mix all ingredients in a large bowl except for 2T butter, Matzah Strips, and 2C cheese
  • Now fold in Matzah Strips
  • Pour into baking pan (the mixture is thick)
  • Top with remaining cheese and dollop remaining butter

Bake @ 350 for 1/2 hour.

(May make ahead. Bake 10-15 minute longer if "fridge cold".)

Serve 8-10

Mini Matzah Franks

When ever choosing Hot Dogs or Sausages. In addition to making sure there is not pork in them, and watching for nitrates for you heath conscious folks, you want to be sure you know what the casing is. Lots of companies will make beef or chicken links, but case them in pork casing. There are skinless or lamb casing options or paper, which is peeled away. These were a big hit in my family. I got this from the Matza 101 book.

  • 6 Matzah, wetted **(Instructions above)
  • 8T butter, softened
  • 1/2 tsp each of garlic powder, onion powder and pepper
  • 1/4C Pepper Mustard (I use Dijon) (if you using pepper mustard she says to take out the pepper above.)
  • 1 package of kosher franks
  1. Mix together butter, mustard and spices in a small bowl
  2. Cut franks into 3rds
  3. Cut Matzah into 4= squares
  4. Butter inside of square
  5. Roll the hot dog up in the square diagonally, like a croissant, to wrap.
  6. Butter the out side of the roll.
  7. Place on a greased cookie sheet.
  8. Bake @ 425 for 15-20 until golden.

Matzah Florentines

A deliciously tasty dessert for any time from Matza 101. I put instructions in my own words.

  • 10 Matzah, wetted **(instructions above)
  • 3/4C Orange Juice
  • 1 tsp vanilla
  • 3/4C Sugar (I use fructose)
  • 6T Butter, softened
  • 1 1/2C Choc Chips (or 12 oz bag)
  • 1/2C Crushed Almonds
  1. You can put OJ and vanilla in a spray bottle or bowl and soak matzah. Set aside on paper towel and let sit for 20-30 minutes to absorb flavor.
  2. Generously sprinkle sugar on 2 cookie sheets (reserving some to top the cookies)
  3. When your Matzah have reached that al-dente consistency; Use a biscuit cutter or similar cookie cutter to cut 4 circles our of each matzo.
  4. Butter rounds on both sides. Put on the cookie sheet and generously sprinkle with sugar.
  5. Bake @ 400 for 15-20 min until golden. Loosen cookies with a spatula and let cool.
  6. Melt Choc chips in a double boiler.
  7. Dice nuts very small. (I like to use a food chopper and dice them into crumbs.)
  8. Spread the tops generously with melted chocolate. and sprinkle nuts on top.
  9. Lay out singly to let cool completely before serving. The chocolate will harden like a candy bar and you can then stack them on a platter to serve.

Can make ahead. Makes 3 1/2 dozen.

**While these were delicious, I thought or ways I would try to modify them for more arrange flavor in the cooking. Instead of the original wetting process, I thought I would try to wet them in OJ and Vanilla to start. OR since I was using concentrated OJ, for the recipe, that I might make it more concentrated, by mixing it with half the water so it will be orangier (is that a word???) :-). I have yet to try these two variations. But intend to. SO I thought I would mention them in case you are feeling adventurous and would comment on your result here! :-) I know there are some other kitchen scientists out there!

Matzah Pockets

This was modified from a recipe on Matza 101. They suggested a pate filling, which we tried, but didn't go over really big. But we liked them when we filled them with other things. We mix meat and cheese here. If you don't fill them how you like. This serves a crowd. They can be reheated in the oven as leftovers too.

Fillings:

  1. Thinly sliced roast turkey and cheese. OR
  2. Browned ground beef with onions (and spaghetti sauce optional) OR
  3. Browned ground beef with taco seasoning OR
  4. Spinach and Feta Cheese OR
  5. Broccoli and cheese

The sky is the limit on what you can put in them!

The Shells: (These get crispy like a taco shell.)

  • Matzah, wetted **(instructions above)
  • 8T butter, softened (1 stick)
  • 1/2 tsp each or Garlic powder, onion powder, dr. parsley, salt, and pepper
  • 1/4C sesame seeds (I skipped them.)
  1. Grease a couple cookie sheets
  2. Mix together butter and seasonings in a small bowl.
  3. With some good kitchen sheers, trim the edge of the wetted Matzah to form a 5" circle. Like the size of a cereal bowl.
  4. Spread seasoned butter on both sides of matzah. **Set on cookie sheet. Put about 2T of filling + or - in the center, leaving room for the edged to seal when folded over in half. Seal edges by pressing and repeat.
  5. Bake @ 400 for 20-30 minutes until golden.

**When buttering both sides of matzah, the back side will make it stick to the counter. So I like to do it in my hands, it's messy but more manageable. I set the buttered side down on the greased cookie sheet so it is more manageable to fill and fold.

3 comments:

Moira said...

All of these recipes look great, some look very familiar too! I will be doing a post soon on leaven free items for Pesach.
Shalom,
Moira

Michelle said...

A wonderful plethora of matzah recipes. :D The wetted matza sounds interesting ~ I've never heard of it, but the Matzah Pot Pie sounds good. As I rid my home of leaven, I will be making some ahead of time... thanks for the great recipes!

singing mama said...

Oh such yummy recipes!! Thank you for the ideas Pamela!
Luv Donna