Tuesday, April 19, 2011

Passover Nibbles

Passover began last night and here are a few treats to make during this time....HAPPY PASSOVER!

Matzo Toffee (from Everyday Food)

  • 2 cups coarsely crumbled matzos
  • 1 1/2 cups sliced almonds
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup packed light-brown sugar
  • 1/2 teaspoon salt
  • 2 cups semisweet chocolate chips
  1. Preheat oven to 325 degrees. Line a large rimmed baking sheet with parchment. In a bowl, toss matzo pieces with almonds.
  2. In a saucepan, bring butter, sugar, salt, and 2 tablespoons water to a boil over medium, stirring constantly. Working quickly, drizzle matzo mixture with syrup, and toss.
  3. Using a heatproof spatula, spread mixture onto prepared sheet. Bake until golden, about 30 minutes. Remove from oven; sprinkle with chocolate chips. Let chocolate melt 5 minutes; spread chocolate over matzo toffee. Refrigerate until chocolate has set. Break into pieces, and serve. (To store, refrigerate in an airtight container, up to 5 days.)

Pistachio Brittle  (from Martha Stewart)
Makes 4 cups

  • 2 cups whole-wheat matzo farfel
  • 1/2 cup chopped pistachios
  • 1/4 teaspoon cayenne pepper
  • 2 cups sugar
  • 1 teaspoon salt
  • 4 tablespoons unsalted butter, softened 
  1. Line a baking sheet with nonstick baking mat; set aside.  In a medium bowl, mix together farfel, pistachios, and cayenne pepper; set aside.
  2. Place sugar and salt in a medium saucepan; add 1/3 cup water and mix to thoroughly dampen. Place saucepan over medium-high heat and cook until medium amber in color, swirling and brushing down sides of saucepan with a pastry brush dipped in water to prevent crystallization. Carefully add butter (mixture will bubble up). Stir until melted and well combined.
  3. Working quickly, add farfel mixture and stir to combine. Pour mixture onto prepared baking sheet; using an offset spatula, spread into a very thin layer. Let cool completely. Break brittle into pieces before serving.

Nutty Chocolate Matzo Crunch (from Martha Stewart)

  • 2 6-by-6-inch matzos
  • 4 ounces milk chocolate, melted
  • 1/2 cup Marcona almonds or salted cashews, chopped
  • 1/2 teaspoon fleur de sel or coarse sea salt

1.  Line a sheet pan with parchment paper and top with a wire rack. Place matzos on top of rack. Drizzle chocolate over matzos until almost covered. Immediately sprinkle evenly with chopped nuts and salt. Transfer to refrigerator and chill until set, about 15 minutes. Break into pieces. If chocolate softens, return to refrigerator until set. Matzo crunch is best eaten the day it is made.

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