CONGREGATION
GEMILUTH CHASSODIM

The Jewish Temple of Alexandria, Louisiana

Founded 1859

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RECIPES

1. Matzoh Crunch
2. Date-Nut-Apple Haroset


1. Michelle Bournstein brought her “absolutely magnificent chocolate-caramel matzoh crunch” to share with Religious School and for Friday night oneg. We simply had to pass this recipe on to you, to make with any matzoh you have left from Passover. Thanks, Michelle. Here it is . . . .


My Trademark, Most Requested, Absolutely Magnificent Caramel-Chocolate Matzoh Crunch from

A Treasury of Jewish Holiday Baking by Marcy Goldman

4-6 unsalted matzohs
1 cup (2 sticks) unsalted butter or unsalted Passover margarine
1 cup firmly packed brown sugar
3/4 cup coarsely chopped chocolate chips or semi-sweet chocolate

Preheat the oven to 375°F. Line a large (or two smaller) cookie sheet completely with foil. Cover the bottom of the sheet with baking parchment — on top of the foil. This is very important since the mixture becomes sticky during baking.

Line the bottom of the cookie sheet evenly with the matzohs, cutting extra pieces, as required, to fit any spaces.

In a 3-quart, heavy-bottomed saucepan, combine the butter or margarine and the brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 minutes, stirring constantly. Remove from the heat and pour over the matzoh, covering completely.

Place the baking sheet in the oven and immediately reduce the heat to 350°. Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325°, and replace the pan).

Remove from the oven and sprinkle immediately with the chopped chocolate or chips. Let stand for 5 minutes, then spread the melted chocolate over the matzoh. While still warm, break into squares or odd shapes. Chill, still in the pan, in the freezer until set.

Variation:
You can also use coarsely chopped white chocolate (or a combination of white and dark), and chopped or slivered toasted almonds (sprinkled on top as the chocolate sets). You can also omit the chocolate for a caramel-alone buttercrunch.
This makes a good gift.  You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/109117

2. MARILYN WELLAN'S recipe for Haroset is from Faye Levy’s International Jewish Cookbook: Sephardic Seder Menu . . . Served at our Congregation's Community Seder, 2012.

DATE-NUT-APPLE HAROSET


Makes 1 ¾ cups: 8-12 servings. (multiply recipe times six for 100 people)  

8 ounces pitted dates, preferably dark ones (I used the packaged diced dates)

½ cup almonds

½ cup walnuts

¼ cup sweet red wine (traditional Passover wine)

¾ teaspoon ground ginger

½ teaspoon ground cinnamon

2 pinches ground cloves

Pinch of freshly ground black pepper

1 medium apple (I used Granny Smith)

 
Halve dates and remove any remaining pits or pit fragments. Finely chop almonds and walnuts in food processor and remove. Add dates, ¼ cup wine, and spices to processor and grind until fairly smooth. Mix with nuts. Grate apple coarsely and stir in. Add more wine by teaspoons if necessary to make a mixture that is spreadable but still thick.

 

My substitution:

I had pecans on hand, so I used 1/2 pecans and 1/2 walnuts. I roasted the nuts before adding to the recipe.


Congregation Gemiluth Chassodim
2021 Turner Street Alexandria, LA 71301
P.318.445.3655
F.318.445.7991
secretary@jewishtemple.org

www.jewishtemple.org

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