P>9> t-THE NEWS-April, 19C
Matzoh Dishes
1
Matzoh Brei Mornay
4 matzohs
4 nice fresh eggs
A good pinch salt & pepper
Soak first the matzohs in some water so they’ll get soft.
Then you’ll drain and mix in with the eggs, salt and pepper.
Into a greased baking dish you can put this mish-mash and
cook it in a 325° oven for 30 minutes. It’ll rise a little bit and
be much prettier than if you fried the matzohs — and you
probably eat too much fried food anyway.
MORNAY SAUCE
2 tablespoons butter
2 tablespoons flour
1 cup of milk
2 tablespoons Gruyere cheese, grated
Va teaspoon salt
A little black pepper
Melt the butter first in a saucepan on a low fire, and then
stir in the flour, it should be smooth. Don’t go anywhere; just
stand there and keep stirring a little. Now you’ll pour in
slowly the milk (you’re still stirring until it gets thick) and
let it cook about 2 minutes more. Add now the cheese, salt
and pepper —^mix in good and schoen! a MORNAY SAUCE
you have. This is a classic French sauce and you can use it
over eggs, vegetables, and fish. But I’ll give a penny for
every French housewife who’s ever used it with Matzoh
Brei...
When the Matzoh Brei is readv. vou’ll take it from the
oven and cut it in wedges like you cut a pie. Spoon on a little
sauce on top and you have nice Sunday brunch for 4 to 5 peo
ple.
— French Kosher Cookbook
Matzoh Brei Parmigiana
6 matzohs
1 chopped onion
1 clove garlic, chopped
1 tablespoon olive oil
2 cups tomato sauce
1 tablespoon parsley
chopped
A couple pinches salt
A little pepper
5 nice fresh eggs
Vi cup diced Mozzarella
cheese
Soak first the matzohs in water so they’ll be soft. While
you’re soaking, you can saute the onion and garlic in the
olive oil until they brown a little. Then put them into a
saucepan and add the tomato sauce, parsley, salt and pep
per. Let this simmer good for 20 minutes. Now you can drain
the matzohs by squeezing out from them the water. Mix them
together with the eggs, salt and pepper and put half of this
mess into an oiled casserole. Sprinkle over this, half the
cheese and then the rest of the matzoh mixture. Sprinkle on
the rest of the cheese and pour on the top the tomato sauce.
Now you’ll put the casserole uncovered into a 325° oven and
let it cook for 25 minutes. This will be almost as fluffy as a
souffle and will surprise 5-6 people.
— Italian Kosher Cookbook
imitation Cheese Biintzes
Shells:
3 egg yolks
pinch salt (optional)
chicken fat or oil for frying
Filling:
2 cups boiling water
3 egg whites
Vt teaspoon salt.
juice of 1 lemon (3 tablespoons)
Beat egg yolks with salt. Very lightly grease 6-inch skillet
and heat. Pour in thin layer of egg yolk. Fry briefly on one
side and flip out. Set aside. Repeat with remaining egg yolk
mixture.
Boil 2 cups water with lemon juice and salt. When water
boils, add unbeaten egg whites.
When mixture completely congeals and no more liquid re
mains. remove from fire. Fill each shell with one tablespoon
of filling. Fry on unfried side of blinU. Serve immediately.
— ^.Th«-Spic# A Sprint oiKoahar .Cooking^.
HmroMet: Sweet Tmete oi Freedom
How varied yet simple is the preparation of one of the sym
bolic foods of the Passover Seder, haroset, and how delicious
the result. Haroset is the food which reminds each Seder par
ticipant of the hardships the Israelites endured as slaves in
Egypt during ancient times when they were forced to build
monuments symbolizing other men’s beliefs.
Chopped coarsely and tinged red, the mixture is always
prepared to resemble the mortar used to anchor the heavy
blocks of rock hauled in place by men and women whose
every movement was controlled by the whip held in the
hands of a slavemaster-overseer. And yet the mixture, no
matter in what region of the world it is prepared, has more
than a hint of sweetness to symbolize a hard-won freedom, a
freedom that is commemorated not only in this simple food
but throughout the entire Seder and during the long
Passover week.
Throughout the centuries, the method of preparing haroset
has never changed; but the ingredients have been as varied
as the places in which Jews have liyed.
Apples, walnuts, cinnamon and wine go into the European
version, while a typical Yemenite mixture includes dates,
figs, sesame seeds, ginger and hot peppers. Moroccan Jews
are likely to use pine nuts, almonds, and apples for haroset,
and the Jews of Balkan lands have traditionally favored a
combination of raisins and dates, mixed with walnuts and
flavored with nutmeg and cinnamon.
In Israel today, a favorite preparation calls for bananas,
dates, apples, almonds, or pine nuts, blended with orange
juice and red wine.
Haroset, Israeli style
Ingredients
2 apples, peeled and chopped
4 bananas, chopped
Rind and juice of 1 orange
1 cup pine nuts or blanched almonds chopped coarsely
10 dates, chopped
Vi cup red wine
Vi teaspoon cinnamon
Matzo meal
Pinch of salt
Sugar to taste
Preparation _
1. Combine friiit, fruit jiiice, riiiid,'‘nuts'* and dates. Add
wine and blend thoroughly.
2. Add enough matzo meal to bind the mixture together.
Add the cinnamon, salt and sugar to taste.
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