Ask A South Florida Expert: Top Matzo Recipes For Passover

Every year, Jewish families gather together to celebrate the emancipation from slavery for Israelites in Egypt. Part of the traditional celebration is for observers to forego any chametz (which means leavened grain) throughout the holiday, which marks the bread the Israelites ate as they left Egypt. This year, here are some delicious recipes Jewish families can try with Matzo, a traditional holiday food item.

Edible South Florida
1825 Ponce de Leon Blvd., Suite 374
Coral Gables, FL 33134
(850) 325-0362
www.ediblesouthflorida.ediblefeast.com

The folks from Edible South Florida, part of Edible Feast -- which features recipes, food and cooking in states and cities throughout the U.S. -- have been recognized for their fantastic work honoring the incredible food, chefs and restaurants of South Florida many times. That includes the honorable Florida Magazine Association's Charlie Award for Best Overall Publication and Best Overall Photography. South Florida is known for incredible organic food, for incredible chefs and a notable restaurant and food culture. Nothing better celebrates that than Edible South Florida. Here, they offer some fantastic options for Jewish families looking to go beyond the predictable with their Matzo recipes for this year's Passover.

Little Mosko's Matzo Crack

• 4–5 sheets of gluten free matzo
• 1 cup (2 sticks) unsalted butter
• 1 cup light brown sugar, packed
• ½ teaspoon vanilla extract pinch of kosher salt
• 1 ¼ cups (8 ounces) finely chopped dark chocolate, 55% or higher
• 1 cup almonds, toasted and chopped sea salt for sprinkling

 

1. Preheat oven to 350°F. Line a rimmed baking sheet with foil, then place parchment paper on top. Arrange matzo on parchment lined tray in an even layer, breaking pieces as needed for a snug fit.

2. In a heavy-bottomed saucepan, melt butter and brown sugar, stirring constantly for 3 minutes while mixture boils. Remove from heat and add vanilla and salt. Working quickly, pour caramel mixture over matzo, and spread evenly.

3. Bake for 15 minutes, checking to ensure the caramel does not burn. Remove pan from oven and sprinkle with chopped chocolate. Let stand, then spread evenly over the matzo. Sprinkle with chopped almonds and sea salt. Cool and break into pieces.

Matzo Balls 

• 6 eggs, separated
• 4½ ounces chicken fat (schmaltz), melted and cooled to room temperature
• 1 tablespoon finely minced parsley
• 1 tablespoon finely minced chives
• 2 teaspoons minced dill
• 1½ teaspoons kosher salt
• ¼ teaspoon ground black pepper
• 7 ounces matzo meal

 

1. In a medium-size mixing bowl, combine egg yolks, chicken fat, parsley, chives, dill, and salt and pepper and whisk to blend.

2. In a stand mixer with the whisk attachment, beat the egg whites until stiff peaks form, about 2 minutes. With a spatula, fold 1/3 of the whites into yolk mixture, followed with 1/3 of the matzo meal. Repeat until all the matzo is incorporated. Cover and chill until cold and firm, at least 8 hours but preferably overnight. (Giving time for the matzo meal to hydrate and absorb all of the good flavors takes time.)

3. Bring a large pot of salty water to a boil. Scoop hunks (each about 1 ounce, or 2 tablespoons) of the matzo mixture onto parchment paper and, using slightly moistened hands, shape into balls. Drop matzo balls into boiling water. Reduce the heat to medium low and simmer, covered, until cooked through, about 35 minutes. Using a slotted spoon, transfer the cooked matzo balls to a large platter, arranging in single layer. Use immediately by dropping into your favorite chicken broth or soup, or refrigerate up to three days for later use.

Russ' Latkes

• 3 cups grated russet potatoes, drained of excess water
• 2 whole eggs
• ¼ cup grated onion
• 1 teaspoon kosher salt
• ¼ teaspoon pepper
• 2 tablespoon matzo meal (or flour)
• ½ cup rendered chicken fat "schmaltz," or favorite oil, for frying, plus extra for gribenes

 

1. Place the potatoes in cheesecloth and wring out excess water. You need dry potatoes. In a saute pan, begin making gribenes by caramelizing the onion in the chicken fat. Remove from heat and set aside. In a mixing bowl, stir in the potatoes, caramelized onions, eggs, Matzo Meal, and seasonings together, until a nice, somewhat sticky, mixture is made.

2. In a skillet over medium heat, start heating the schmaltz for frying. Place large spoonfuls of the potato mixture in the hot oil, pressing down on them to form ¼-½ inch thick patties. Brown on one side, flip, then brown on the other side. Let drain on paper towels. Serve hot with sour cream and/or applesauce.

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