In the Pesach kitchen: It’s not just matzoh

On Passover, we’re all looking for those new and different appetizers and entrees that aren’t the same old same old recycled boring ones. This year, shake up your Pesach menus with the following extra-special and fun recipes from the Orthodox Union.

Sweet Apple Matzoh Meal Pancakes (Dairy or Pareve)

1 cup matzoh meal

1 tsp. salt

3 eggs

1 tbsp. sugar

8 oz. club soda

3 egg whites

Oil, for frying

2 Granny Smith apples, cored and sliced in rounds

2 tbsp. butter or margarine

1 tbsp. sugar

1 tsp. cinnamon

In a bowl combine the matzoh meal, salt, sugar, whole eggs, and club soda. Cover and refrigerate for 30 minutes. While the batter is resting, melt the butter or margarine in a skillet and sauté the apples with the sugar and cinnamon. Cook for 4 to 5 minutes until the apples are soft but not mushy. Place the slices in a bowl with the sauce. Do not clean out the pan but set it aside.

In a clean bowl, beat egg whites until they form stiff peaks. Fold the egg whites into the matzoh meal mixture. Heat a thin layer of oil in the frying pan. When the oil is hot, drop the pancake batter by the spoonful into the pan. Brown lightly on both sides. Serve with the apple rounds on top and drizzle a little of the syrup on top.

Serves 4.

Honey-glazed Roasted Vegetables For Passover (Pareve)

1/3 cup honey

1/4 cup olive oil

3 tbsp. apple cider vinegar

1 tsp. minced garlic

Salt and pepper

1 tsp. dried thyme or more to taste

8 to 10 quartered red potatoes,

3 to 4 sliced zucchini

2 thickly sliced red onions

2 red peppers, cut into chunks

4 carrots, cut into chunks

1 large sweet potato, cut into chunks

1 eggplant, peeled and cut into 2-inch cubes, salted, placed in colander 20 minutes, rinsed in cold water

Preheat oven to 400 degrees. In a bowl combine the honey, olive oil, balsamic vinegar, crushed garlic, and thyme. Grease a roasting pan and then mix and add the vegetables. Drizzle the honey mixture over them and mix to make sure they are coated. Season with salt and pepper. Bake for 30 to 35 minutes, stirring every 10 minutes to avoid burning.

Serves 8.

Passover Granola (Pareve)

3 cups matzoh farfel

1 cup pecans, chopped

1/2 cup slivered almonds

2/3 cup honey

1/2 tsp. cinnamon

2/3 cup raisins

1/2 cup chopped apricots

1/4 tsp. salt

Preheat oven to 325 degrees. Place all the ingredients in a large bowl, stirring with a spoon until well mixed. Grease a cookie sheet with sides and spread mixture evenly on it. Bake for 75 minutes or until the mixture browns. (Watch this carefully after 50 minutes to make sure it doesn’t burn.) Stir it occasionally.Can be made a week or two in advance. Store in an airtight container. Make 5 to 6 cups.

Passover Matzoh Crunch Candy (Dairy)

6 to 7 matzohs

1/2 lb. butter (margarine just doesn’t work here)

1 cup brown sugar

1 cup chopped almonds

2 cups (or enough to cover the matzohs) semi-sweet chocolate chips

2 cups mini kosher-for-Pesach marshmallows

1 cup white or dark chocolate chips

Preheat oven to 350 degrees. Cover a large cookie sheet with side with aluminum foil. Spray or grease well and then line it with parchment paper. Lay the matzoh in the prepared cookie sheets so that there is no space between the pieces, breaking the sheets if you need to. In a saucepan combine the brown sugar and butter. Bring the mixture to a boil and cook for 5 minutes, stirring constantly. Pour the mixture over the matzohs, making sure that the mixture covers all the sheets. Bake for 10 to 12 minutes until bubbly but not burning. Remove the matzoh from the oven and then immediately sprinkle the 2 cups of chocolate chips on top. Let the chocolate melt and then spread it over the top with a knife. Top the still-hot chocolate with the marshmallows and chopped nuts. Melt the remaining chips and then drizzle the chocolate over the marshmallows and nuts. Refrigerate for at least 20 minutes and then break into pieces.

Serves 8 to 10.

Savory Passover Rolls (Pareve)

2 cups boiling water

10 tbsp. oil

2 tsp. salt

1/2 to 1 tsp. black pepper

2 cups matzoh cake meal

6 eggs

In a pan combine the water, oil, salt, and pepper. Bring the mixture to a boil. Remove the mixture from the heat and add the matzoh meal, mixing well. Add the eggs one at a time and beat well after each addition. Let the mixture stand for about 5 to 10 minutes. Preheat oven to 400 degrees. Line a cookie sheet with parchment paper. Wet your hands with water and make 8 to 10 large balls from the batter. Place each ball on the paper (not too close to each other) and bake for a full 50 minutes or fully risen and golden. DO NOT open the oven door to check on the rolls — they might deflate. Makes 8 to 10.

Passover Pizza (Dairy)

Crust:

1 cup water

1/2 cup olive oil

1 pinch salt

1 1/2 cups fine matzoh meal

2 tbsp. Parmesan cheese

1 tsp. oregano

5 large eggs

Topping:

1 to 2 large chopped and seeded tomatoes

1/2 to 1 cup chopped black olives

2 cups tomato sauce

2 cups grated mozzarella cheese

Oregano to taste

Parmesan cheese to taste

Preheat the oven to 350 degrees. Spread parchment paper on a baking sheet. Place the water and oil in a saucepan. Bring the mixture to a boil and then remove it from the heat. Add all the matzoh meal and oregano. Mix to combine and return to medium heat, stirring constantly for 4 minutes. Add the 2 tablespoons of Parmesan cheese and continue cooking and stirring for 1 more minute. Let the dough cool for about 5 minutes. Beat in 1 egg at a time until all the eggs have been added. I use an electric mixer for this part. Spread the dough onto the parchment paper in a large circle or 2 smaller ones. Bake for 15 minutes and then remove the crust from the oven. Spread the tomato sauce evenly over the pizza crust and sprinkle the chopped tomato, olives, and oregano over the top of the sauce. Sprinkle the cheeses over the top of the tomatoes. Bake for another 15 to 20 minutes, or until the cheese is golden and bubbly.

Serves 4 to 6.