Sunday, April 24, 2011

Is this meal kosher for Pesach?


Does all pesachtik food need to be cooked to mush, until it's a unified flavor of brown? Absatively not. This week was the Passover when our household tried to incorporate matzah into our regular menu and discovered that the same rules apply to pesachtik meals as does to a veggie burger: if you expect it to taste like what it's 'imitating,' you're going to be disappointed. If you're covering it with condiments until you can't taste it anymore, you're missing the point. If you can appreciate it for what it is, and use it to the best of it's abilities, it will be enjoyed.

Following this precept, I ate a good amount of Daniel B's butter this week on my whole wheat matzah. Dave melted cheddar cheese over his, and topped it with salsa, green peppers and onions. I made a mountain of matzah brei and served it with options of honey or real maple syrup. The girls ate peanut butter on matzah and snacked on matzo balls made with turkey shmaltz, leftover from our seder. Tonight and tomorrow, we'll use up the remainder of the matzah in Matzah Mac and Cheese and then order pizza to be eaten with a side of pasta with a side of garlic bread with chocolate cake for dessert.

Who am I kidding? Someone give me challah with a side of yeast!!!!!!!

A saving grace for this week has been the pesactik passover recipe from Cecile K. I made a full batch and they have sustained us every time that we needed a bread fix. Dave calls it cheating, saying that we're supposed to be suffering through the bread of affliction. I call him a former Catholic (he converted to Judaism) and tell him to stop atoning and start rejoicing.


The popovers come the Pesachtik recipe school of "add this, that and a dozen eggs." They are amazing hot with butter and jam. Cold, they break open into perfect receptacles for charoset or for any number of sandwiches including leftover seder turkey, shredded, tossed through with BBQ sauce and topped with coleslaw. You really need a standing mixer or electric beaters to make them, but they are otherwise surprisingly easy to make. Heck, I may end up making them post-Pesach. They are THAT good.

Easy Passover Popovers 
from Tastes of Jewish Tradition
Yields 2 Dozen Popovers
2 cups water
1 cup vegetable shortening (Crisco) Note: Cecile K swears by doing these with butter
1 cup potato starch
1 cup cake meal
1 tsp salt
4 Tbs sugar
12 eggs
 
1. Preheat oven to 425. Grease muffin tins. Bring the water and shortening to a boil until the shortening dissolves.  

2. In stand mixer, whisk together dry ingredients. Stir in boiling mixture.  

3. Add 12 eggs, one at a time, beating constantly in mixer.
 
4. Fill each muffin tin ½ to ¾ full.  Bake at 425 for 35 to 40 minutes. Remove and remove. Allow to cool enough so that you will not burn your mouth. Trying not to eat the whole 2 dozen in one sitting, share and enjoy.

3 comments:

  1. Wowza. Guess I know what I am making with my last dozen eggs...

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  2. Oh, yes, definitely use butter. Try cream puffs too, no yeast, they puff the same way, steam. Yum.

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  3. @Joanne - I've been dreaming of what I could stuff these with, and I think pesachtik cream puffs would just about do it. Because the batter is so liquid, though, I think I'd use mini muffin tins and call it a day. Thanks for the tip!

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