Passover seems to have consumed my life for the past two weeks. Not only did we work on an entire segment at the Daily Planet, but I spent two days cooking with the lovely R.L. for our Friday night seder, had a seder on Saturday with some lovely friends, and made an Easter brunch for my roommates which of course featured Matzo Brei. I have also made it my goal to see how many delicious meals I can make with matzo this week. Monday I made Matzo Pizza, and tonight I’m aiming for Matzo nachos.
I have to say that the seder with R.L. took the cake. Here’s what the menu looked like:
Kale Salad with squash (the one I posted a few weeks ago)
Charoset from LA Times
Matzo Ball Soup from LA Times
Crispy potato Roast from Smitten Kitchen
Tangy Spiced Brisket, sub bbq sauce for chili sauce, adapted from Smitten Kitchen
Stuffed Lamb Leg (not quite a Kosher recipe, but you can omit the feta)
Matzo Bark from Smitten Kitchen
Chocolate-glazed nut torte with Sephardic Syrup, from LA Times
- 2/3 cup (90 grams) plus 2 tablespoons (1 ounce) hazelnuts
- 1 cup almonds (5.3 ounces)
- 1/4 cup matzo cake meal (1 ounce)
- 1 cup sugar (7.2 ounces), divided
- 4 eggs, separated
- 1 1/2 teaspoons grated orange zest
- Pinch of salt
- 4 ounces bittersweet chocolate, chopped
- 1 tablespoon plus 2 teaspoons vegetable oil such as grapeseed or safflower oil, divided
- About 2 cups Sephardi syrup (recipe follows)
- 8 strawberries (about 5½ ounces)
1. Heat the oven to 350 degrees. Toast the hazelnuts in a shallow baking pan in the oven until the skins begin to split, about 7 minutes. Transfer to a strainer.
2. Rub the hot hazelnuts energetically with a towel against a strainer to remove some of the skins. Cool the nuts completely. Reserve 2 tablespoons nuts for garnish.
3. Grease a 9-inch springform pan. If you would like to turn the cake out instead of leaving it on the springform pan’s base, line the base with a round of foil and grease the foil.
4. Grind the hazelnuts with the almonds, cake meal and one-fourth cup sugar in a food processor, stopping to scrape down a few times, until very fine.
5. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using a hand mixer, beat the egg yolks with one-half cup sugar until the mixture is pale and thick, about 3 minutes. Stir in the orange zest.
- 1/4 cup honey
- 6 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 4 pinches of ground cloves
- 2 tablespoons orange juice
- 2 teaspoons finely grated orange zest
1. Bring to a boil all but the last two ingredients.
2. Add the orange juice and lower to a simmer. Cook for two minutes.
3. Add the zest and let cool. Pour into a bowl and transfer to refrigerator allowing to sit at least 2 hours before using.