Jewcy Recipes
Chocolate Matzah Toffee
3 1/2 sheets unsalted matzos
1 cup unsalted butter
1 cup firmly packed light brown sugar
1 cup semisweet chocolate morsels
1 cup chopped almond (1/2 cup for top; 1/2 cup for toffee) nuts are always optional!
1. Line a 15x10-inch jelly-roll pan or cookie sheet with aluminum foil. Spray with non-stick cooking spray.
2. Arrange matzos - breaking as necessary to fit and completely cover the bottom of the pan.
3. Bring butter and brown sugar to a boil in a small saucepan over medium-high heat, stirring occasionally. When it starts to boil, stir constantly for about three minutes. Add the crushed almonds and stir one more minute. Carefully pour mixture evenly over matzah in pan and use spatula to spread toffee evenly on matzah
4. Bake at 350° for 15 minutes. Mixture will start to bubble at about 10 minutes. Continue to bake for 15 minutes.
5. Carefully remove pan from oven to a wire rack. Mixture will still be bubbly. Let stand one minute at room temperature or until no longer bubbly.
6. Sprinkle chocolate morsels over the top and let stand one minute so morsels soften. Use spatula to spread chocolate over brittle. Next, sprinkle with almonds; and let stand at room temperature for 30 minutes then put pan in refrigerator for at least.30 minutes.
7. Break into pieces and store in an airtight container for up to 1 week in the refrigerator.
60-Minute Matzo Ball Soup
One box of packaged matzo ball & soup mix 2 chicken breasts – bone in, skin on 32 oz chicken broth 3 celery stalks, chopped 2 garlic cloves or 1 tsp of Garlic Paste 3 carrots, chopped 1 sweet onion or 1 leek, chopped 2 large eggs + one yolk (my special secret) Canola oil (for matzo balls) Olive oil (for vegetables and chicken) Kosher salt, fresh ground pepper **Chicken bouillon (optional)
Matzo Balls Follow instructions for Matzo Balls on the back of the box. First you will make the mixture using the matzo meal, eggs and oil and put it in the refrigerator to chill. (Add additional yolk to the mixture!) While the mixture is in frig, you’ll roast chicken and make soup. When the soup is at a boil, roll the mixture into 1-inch balls and cook right in the soup. They will expand!
Chicken Preheat oven to 375°. Place chicken on a roasting pan – skin side up. Drizzle chicken with olive oil, garlic powder, kosher salt and fresh cracked pepper. Use your hands to rub seasonings all over the chicken. Wash hands thoroughly. Bake for 40 - 45 minutes. Let chicken rest and cool. Take off the skin and use a fork or your fingers to separate chicken into pieces.
Soup While the chicken is roasting, saute carrots, celery and onion in a little olive oil in a big soup pot over medium heat until onions are translucent – about 6-8 minutes. Add garlic and saute for another minute or two. Dissolve soup mix in a cup of hot water and stir into vegetables. Pour in chicken stock and an equal amt. of water. Add 2 tsp of salt, 1 tsp of pepper. Bring soup boil. Taste for flavor. If needed, add some bouillon or more salt/pepper. Add Matzo Balls and cover. Reduce heat to medium until matzo balls are cooked through - about 20 min. Add shredded chicken to soup and serve!
Grandma’s Short-Rib Tzimmes
8-16 Short Ribs – bone in. The more the better!
4-8 Sweet Potatoes – cut into large chunks
1 Bag of Carrots - cut into large chunks
1/3 - 1/2 cup Brown Sugar
Chicken Stock or Water – amount depends on the size of roasting pan.
Kosher Salt/Pepper
1. Preheat oven to 425°
2. Season short ribs on all sides with salt and pepper and place in a roasting pan or large dutch oven
3. Sear meat in hot oven until brown– about 30 minutes. Remove from oven and lower the temperature to 300°.
4. Meanwhile, peel and chop sweet potatoes and carrots
5. Place vegetables over the meat.
6. Sprinkle brown sugar, salt and pepper over the top
7. Pour chicken stock or water into pan - just enough to cover the ingredients
8. Cover the pan and bake for at least 3 hours – until water has evaporated and meat is fork tender – which means you can easily slide a fork in the top and it comes out without resistance..
Charoset
2 cups shredded peeled Gala apple (about 1 pound)
1 cup shredded peeled Granny Smith apple (about 8 ounces)
3/4 cup coarsely chopped walnuts
3 tablespoons sweet red wine
1 1/2 tablespoons honey
1/4 teaspoon ground cinnamon
Combine all ingredients; refrigerate 2 hours in an airtight container.
Joyce’s Amazing Cranberry Brisket
1 Brisket
1 Bottle Chili Sauce
1 Can Whole Cranberry Sauce
2 Tbsp Worcestershire Sauce
Kosher Salt and Pepper
Preheat oven to 375°
Place brisket in roasting pan and season both sides generously with salt and pepper
Sear brisket in a hot oven until brown on top – about 30 minutes.
Remove from the oven and lower the temperature to 300°.
Meanwhile, mix chili sauce, cranberry sauce and Worcestershire sauce in a bowl.
Pour sauce over the entire brisket, cover with tin foil and bake for 1 hour for every lb of meat – until brisket is fork tender – which means you can easily slide a fork in the top and it comes out without resistance.
Let meat come to room temperature and either slice and reheat in the same pan (if eating the same day) or refrigerate. In the refrigerator, the fat will come to the top and you can easily remove it with a spoon before reheating.
Slice the brisket against the grain.
Mani Meatloaves
3/4 cup Manischewitz Borscht
1 Box of Passover Crackers
1/4 cup Onion Soup Mix
1.5 lbs Ground Turkey
1/2 cup Ketchup
1/3 cup Yellow Mustard
2 Eggs
2 Tbsp Worcestershire Sauce
1/2 tsp Kosher Salt and 1/4 tsp Ground Pepper
1. Preheat oven to 375 degrees and spray muffin tins with cooking spray
2. In a large mixing bowl, stir together the ketchup, mustard, Worcestershire sauce and borscht.
3.. Measure out 1/2 cup of ketchup mixture to spread on top of the Mani’s before they go into the oven.
4. Whisk the egg and add it to ingredients in the large mixing bowl.
5. In a food processor, grind the crackers and onion soup mix together until they are crumbs. (If you don't have a food processor, put the crackers and soup mix into a large Ziploc bag. With a rolling pin or mallet, crush the crackers until they become crumbs.) Add 3/4 cup crumbs to the ingredients and combine.
7. Add ground turkey. With clean hands, mix everything together until it is totally combined.
8. Spoon Mani mixture evenly into muffin tins, top with remaining ketchup mixture and bake for 25-30 minutes.