Check out Amy's blog for the recipe (http://adouble.blogspot.com/2009/04/chocolate-toffee-matzos.html). I used dark brown sugar, salted butter, and semi-sweet mini chocolate chips. For the toppings I tried a few different things. I topped a few sheets with chopped pecans, left a few plain, and topped the rest with a delicious cinnamon sprinkle mix from pampered chef. Yum!!!
Monday, April 13, 2009
Passover Eats - Part 2:
A little dessert before dinner never hurt anyone. Thanks to my 'old' NFTY friend Amy for posting a very easy and delicious matzo toffee crunch recipe. I tweaked it a little (no toffee on hand) Below is my version! It got rave reviews at work. If only they knew what matzo really does to you.....
Check out Amy's blog for the recipe (http://adouble.blogspot.com/2009/04/chocolate-toffee-matzos.html). I used dark brown sugar, salted butter, and semi-sweet mini chocolate chips. For the toppings I tried a few different things. I topped a few sheets with chopped pecans, left a few plain, and topped the rest with a delicious cinnamon sprinkle mix from pampered chef. Yum!!!
Check out Amy's blog for the recipe (http://adouble.blogspot.com/2009/04/chocolate-toffee-matzos.html). I used dark brown sugar, salted butter, and semi-sweet mini chocolate chips. For the toppings I tried a few different things. I topped a few sheets with chopped pecans, left a few plain, and topped the rest with a delicious cinnamon sprinkle mix from pampered chef. Yum!!!
Passover Eats - Part 1: Brisket
The next few posts will cover the various foods we've had this week for Passover. If they are not new recipes, I'll list what we substituted or omitted to make the recipe Passover friendly. My non-Passover keeping friends always say that this should be a great week for weight-loss (no carbs!), but they have no idea how deadly all the Passover treats can be (K for P Dr. Brown's cream soda, macaroons, chocolate caramel matzoh, crumb cake......). Hope you enjoy this collection of food! First up - brisket!
The last brisket recipe I made had beer - a definite no for Passover. So I substituted in Manischewitz Concord Grape wine, a Passover favorite. I stuck to the basic recipe proportions and techniques in Joy of Cooking to make this delicious meal.
Passover Brisket
5 lb. brisket
2-3 cloves garlic, minced
2 large onions, sliced into 1/4 rings
1/2 cup beef broth
1/2 cup concord grape wine (Manischewitz or Mogen David)
1/2 cup organic (K for P) smoky barbecue sauce (or k for p chili sauce)
Salt and Pepper
Olive oil
Preheat oven to 350 degrees
Trim excess fat from the brisket
Rub the minced garlic, salt and pepper all over the brisket (use your hands for the garlic)
Cut the onions and measure out everything you need for the recipe
Heat a few tablespoons of olive oil in a large heavy pot (with a lid) over medium heat
Put in brisket and sear for 4 minutes on one side
Flip over brisket and add onions to the pot, sear for 4 more minutes
Remove brisket from the pot and put it aside on a plate
Continue to cook the onions until they are browned, about 5 minutes
Add beef broth to the pot and scrape the browned bits off the bottom
Add brisket back to pot and add BBQ sauce and wine
Put the lid on the pot and place in the 350 degree oven
Cook for 2.5 hours
Cool in the pot and refrigerate overnight
When you are ready to serve, slice and return to the pot with the sauce
Cook at 350 degrees for 30 minutes
Summary:
Prep Time: 10 minutes
Cook Time: Active - 15 minutes; Total 2-3 hours
Large heavy pot with lid, cutting board and knives, measuring cups, slicing knife and serving utensils
The last brisket recipe I made had beer - a definite no for Passover. So I substituted in Manischewitz Concord Grape wine, a Passover favorite. I stuck to the basic recipe proportions and techniques in Joy of Cooking to make this delicious meal.Passover Brisket
5 lb. brisket
2-3 cloves garlic, minced
2 large onions, sliced into 1/4 rings
1/2 cup beef broth
1/2 cup concord grape wine (Manischewitz or Mogen David)
1/2 cup organic (K for P) smoky barbecue sauce (or k for p chili sauce)
Salt and Pepper
Olive oil
Preheat oven to 350 degrees
Trim excess fat from the brisket
Rub the minced garlic, salt and pepper all over the brisket (use your hands for the garlic)
Cut the onions and measure out everything you need for the recipe
Heat a few tablespoons of olive oil in a large heavy pot (with a lid) over medium heat
Put in brisket and sear for 4 minutes on one side
Flip over brisket and add onions to the pot, sear for 4 more minutes
Remove brisket from the pot and put it aside on a plate
Continue to cook the onions until they are browned, about 5 minutes
Add beef broth to the pot and scrape the browned bits off the bottom
Add brisket back to pot and add BBQ sauce and wine
Put the lid on the pot and place in the 350 degree oven
Cook for 2.5 hours
Cool in the pot and refrigerate overnight
When you are ready to serve, slice and return to the pot with the sauce
Cook at 350 degrees for 30 minutes
Summary:
Prep Time: 10 minutes
Cook Time: Active - 15 minutes; Total 2-3 hours
Large heavy pot with lid, cutting board and knives, measuring cups, slicing knife and serving utensils
Thursday, April 9, 2009
Coming tomorrow - Passover Photos
Coming tomorrow - Passover Seder pictures. Stay tuned for brisket, mashed potatoes, gefilte fish, charosets, and chocolate carmel matzoh. Delicious!
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