Recipe 04.04.19

Matzoh Toffee Brittle

This recipe is adapted from one I found in Bon Appetit.

Nonstick vegetable oil spray


5 sheets matzoh

1 3/4 cups sugar

3/4 cup margarine (try coconut oil!)

1/4 cup honey

1/3 cup sliced almonds, lightly toasted

5 oz. semisweet or bittersweet chocolate, do not exceed 72 percent cocoa, melted

1/4 tsp. cayenne pepper

1/2 tsp. coarse sea salt, such as Maldon

Line a rimmed baking sheet with parchment paper, spray with vegetable spray. Place matzoh on sheet in single layer, breaking as needed and overlapping slightly, leaving no gaps.

Stir sugar, margarine or coconut oil, honey, and a quarter cup of water in a heavy saucepan over low heat until sugar dissolves. Increase heat to medium-high and boil without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until caramel is a deep amber color, about 13 to 15 minutes. Pour caramel evenly over matzoh. Immediately sprinkle almonds over. Let cool.

Drizzle melted chocolate over caramel. Sprinkle cayenne and salt over top. Let stand until chocolate sets, about 30 minutes. Break into pieces.

Orange Date Walnut Passover Cake

This is from “The New York Times Dessert Cookbook,” edited by 

Florence Fabricant. The recipe is from Rebecca Esquenazi.

Makes at least 12 servings.


3 cups sugar

1 cup vegetable oil, plus more for pan

4 whole oranges

1/2-1 cup orange juice

6 large eggs

1/4 tsp. salt

2 cups matzoh meal

2 cups coarsely ground walnuts

1 cup packed chopped dates

2-3 Tbsp. orange liqueur

Make a sugar syrup by stirring one and a half cups sugar into one and a half cups water in a heavy saucepan. Bring to a boil, then lower heat and simmer, uncovered, for 40 minutes, or until syrup is reduced to one-third of its original volume. Meanwhile, preheat oven to 350 degrees and grease a 9-by-13-inch cake pan.

Coarsely grate zest of oranges. Juice oranges and combine with enough additional juice to make two cups.

In a bowl, beat eggs with remaining one and a half cups sugar. Add orange juice and oil, and continue mixing. Stir in salt, matzoh meal, walnuts, dates, and orange zest. Turn into greased pan and bake for 45 minutes or until golden. Cut into two-inch diamonds in pan.

Stir liqueur into sugar syrup and pour over hot cake. Let sit a few hours before serving.


Basic Deviled Eggs

Here is a recipe to help you use up all those leftover hardboiled Easter eggs. Everybody loves deviled eggs! You can doll up this simple Southern-style recipe by adding a pinch of curry powder and a spoonful of mango chutney to the yolk mixture. You could also top the eggs with minced chives and/or crumbled crisp bacon.


6 servings

6 large eggs, boiled, cooled, peeled, sliced in half, yolks removed to small bowl

2 Tbsp. mayonnaise

1 1/2 Tbsp. sweet pickle relish

1 tsp. prepared mustard

1/8 tsp. salt

Dash of pepper

Paprika to garnish


Mash yolks with mayonnaise, and then add mustard, relish, salt, and pepper. Stir well.

Spoon, or pipe, egg yolk mixture into egg whites. Garnish with paprika if desired.

Also, I serve deviled eggs on oyster plates so they don’t slide around.