Wednesday, April 16, 2008

Passover Menu

OK! It's Passover and I am going to try to keep it local but I might have to stray just a bit for traditiona sake.
To start;
Deviled Eggs
Matzoh with Dried Fruit and Almond Haroseth
Chicken Soup with Creole Matzoh Balls
(A vegetable broth will also be served for us veggie babies)
BBQ Style Brisket
Roasted Chicken Legs
Dirty Matzoh (Marcie Ferris - Matzoh Ball Gumbo recipe)
Steamed Broccoli
Sweet Potato and Apple Casserole
And for the sweets;
Chocolate Souffle cake with Mocha filling
Matzoh Toffee

Tuesday, April 1, 2008

Passover Toffee

Every year when Passover rolls around I make pounds and pounds of Matzo Toffee. Originally inspired by a good friend from New Orleans, this recipe has been making my kids and all the kids we have know from New Orleans to Chapel Hill happy. So what’s local about this recipe? I’ll stretch my imagination and say pecans?

Matzo Toffee
by Penny Rich
Pack this treat in your child’s lunch box and watch how many friends he makes.

4 pieces of matzo
1 cup brown sugar
1 cup butter
1/2 cup chopped nuts, I like pecans (optional)
1 cup chocolate chips, I like semi sweet

Break matzo into 2 inch square pieces and place on a non-stick pan. In a small saucepan, combine sugar and butter. Bring to a boil and continue to cook on low heat for 5 minutes until combined stirring constantly. Turn off heat add chopped nuts and pour over matzo. Bake at 350•F for 8 minutes. While matzo is baking melt chocolate chips in a microwave. Pour over the baked matzo and spread evenly to coat all the pieces. Refrigerate until chocolate sets up.