passover from the washington post

Passover "Rolls"

The Washington Post, April 1, 2001

• • Course: Side Dish
• • Features: Holiday (Passover)

Summary:

These rolls can be addictive. More than just something to place in the Seder bread basket, they work well as hamburger or hot dog rolls.

Makes about 12 large or 24 small rolls

Ingredients:

• • 2 cups water
• • 2 teaspoons salt, or to taste
• • 4 teaspoons sugar
• • 1 cup vegetable oil or margarine (preferably unsalted)
• • 2 2/3 cups matzoh meal
• • 8 eggs
• • 1 to 2 cup diced onions, sauteed in oil or margarine (optional)

Directions:

Preheat the oven to 425 degrees. Line 2 baking sheets with parchment paper.

In a medium saucepan over low heat, heat the water, salt and sugar, stirring constantly, until the mixture clears. Add the oil or margarine and bring the mixture to a bare simmer, 2 to 3 minutes. Add the matzoh meal and, using a wooden spoon, stir until the mixture begins to pull away from the sides of the pan. Before removing the pan from the heat, cook, shaking the pan slightly, for 1 minute to dry out the mixture slightly. Scrape the mixture into a bowl; set aside to cool for about 10 minutes.

Add the eggs, 1 at a time, stirring after each addition and mixing until combined. Mixture should be very thick. If desired, add the onions.

Using a spoon, place scoops of the dough onto the prepared baking sheets about 2 inches apart. With lightly oiled hands, gently shape the dough into rolls. Bake for 20 minutes. Reduce the heat to 400 degrees and bake 30 to 40 minutes longer, until dry and golden. Transfer to a wire rack to cool. (May cool completely, wrap tightly and freeze.)

Macaroon Brownies

The Washington Post, April 1, 2001

• • Course: Dessert
• • Features: Fast, Holiday (Passover)

Summary:

It's inevitable. Every Passover Marcy Goldman ends up with too many macaroons. Here's a way to take something that not everyone loves and turn it into an irresistible crumbly chocolate treat that tastes like a Mounds bar. You may wish to add a handful of chopped bittersweet chocolate or nuts to the batter.

Makes about 24 brownies

Ingredients:

• • 6 ounces semisweet chocolate
• • 2 sticks margarine (preferably unsalted), at room temperature, plus additional for the pan
• • 1 1/4 cups sugar (granulated or brown)
• • 3 eggs
• • 3/4 cup matzoh meal
• • 1/4 cup potato starch
• • 1 pinch salt
• • 1 1/2 cups lightly packed, coarsely chopped Passover macaroons

Directions:

Preheat the oven to 350 degrees. Lightly coat a 9-inch square baking pan with margarine.

Set a small pan over barely simmering water, without letting the pan touch the water. Heat the chocolate and margarine in the small pan until melted. Stir to combine and set aside to cool to room temperature.

Add the sugar, eggs, matzoh meal, potato starch and salt. Using a wooden spoon, gently fold in the macaroon pieces. Scrape the batter into the prepared pan.

Bake the brownies for 40 to 50 minutes, until the top appears set, is dry to the touch and is beginning to take on a crackled appearance. Transfer the pan to a wire rack to cool to room temperature before cutting into squares.