[Mezzaluna]

It's that time again, when people who observe Passover (as well as those who cook for those observing) are on the lookout for new recipes.

I'll start by adding mine. It's so new that I don't really have a name for it yet! They're filled cookies with a light, crispy texture. Any ideas?


Kosher-for Passover Filled Cookies
an original recipe by Mezzaluna

Preheat the oven to 350F.

2 cups cake meal (very finely ground matzos)
1 cup sour cream
2 sticks margarine
Egg wash (1 beaten egg plus 1 tablespoon milk or cream)
Turbinado sugar ("Sugar in the Raw")

1. In a food processor, pulse together the cake meal and margarine. Place the mixture in a mixer bowl. Blend in the sour cream using the dough hook. (Or, mix the sour cream in by hand.) The mixture won't be homogeneously smooth; you'll see swirls of sour cream and bits of margarine in the dough.
2. Wrap the dough tightly and refrigerate overnight. Or, the dough can be frozen and later thawed overnight in the refrigerator.
3. Allow the dough to warm slightly, as it will crumble too easily if it's very cold. Divide the dough into quarters. Dust a non-stick rolling surface (Silpat or parchment) with cake meal. Using a rolling pin, roll the dough to a thickness of 1/4 inch. Cut 3" round circles. Set aside half of the circles.
4. Dab the center of the other half of the circles with preserves or jam, leaving a small margin for sealing. Place several chocolate chips, nuts or dried fruits on top of the jam. Brush the outside edge of one of the reserved circles with egg wash. Place the circle on top of the filling and lightly crimp the two cookie halves closed.
5. Place on a parchment-covered baking pan. Brush the top of the cookies with egg wash, then sprinkle with turbinado sugar. Bake at 350 for 30 minutes, rotating the pans for even baking.

Makes 24 filled cookies.

[KYHeirloomer]

Just as a tag on, have you seen the price of matzah?

Oh!-My!-God!!! I think the whole run-up of wheat prices has been passed on to Streits.

[shel]

Indeed! A number of the stores around here carry maztoh imported from Israel - much cheaper than Streits and the other US made brands.

Shel (time for matzoh brie)

Originally Posted by KYHeirloomer

Just as a tag on, have you seen the price of matzah?

Oh!-My!-God!!! I think the whole run-up of wheat prices has been passed on to Streits.

[OahuAmateurChef]

My favorite matzo recipe is from Ruth Reichl, from her book Garlic and Sapphires.

Matzo Brie:

Ingredients

4 matzos
4 large eggs
1 teaspoon salt, or to taste
3/4 stick (6 tablespoons) unsalted butter

Preparation

Crumble matzos into a large sieve placed over a bowl to catch crumbs, then hold sieve under running cold water until matzos are moist and softened but not completely disintegrated, about 15 seconds. Transfer to bowl with crumbs, then add eggs and salt and mix gently with a fork. Heat butter in a 10- to 12-inch skillet over moderately high heat until foam subsides. Add matzo mixture and cook, stirring constantly, until eggs are scrambled and matzo has begun to crisp, about 3 minutes.



Very easy, and very delicious!




I admit that I lifted this recipe after reading her book. This is nothing compared to a cheftalk member's original recipe, like Mezzaluna posted. Hats off to Mezzaluna!

[Mezzaluna]

Thanks for the tip o' the toque, OahuAmateurChef. It's the support and encouragement of the members here that give me the courage to experiment like that.

I was ill during Passover and missed both Seders and a family dinner. This morning I had "fried matzo" for the first (and only) time this year. It was sublime, even with sugar free raspberry preserves rather than regular strawberry preserves.