light and fluffy

during the 8 days of passover, some families will use matzo meal and matzo flour to make all sorts of things while others, who believe that matzo mixed with any liquid will possibly render foods as "hametz-like" (gebrokts) or leavened, will abstain from using it. much of it comes down to what customs one's family follows [or one's adopted tradition] — mine is of the former.

one item that was always made and served during the holiday and/or at the Seder meal was bimuelos del pesaj or matzo fritters. they are almost the same thing as the ashkenazi kremzlach (chremslach) which are also known as matzo meal latkes. i think one big difference between the two is that bimuelos are fried in much more oil and tend to be a little greasier.

these fritters can be made in two ways: mixed with the whole egg or with the eggs separated. making them with the eggs separated makes for better bimuelos, in my opinion. another important thing for success is that the oil needs to be hot enough so that they immediately start to fry once the batter is dropped into the pan.

bimuelos can be served as a side dish with meats or they can be made sweet and served for breakfasts or as snacks. i personally never liked them mixed with nuts and dried chopped fruit but they can certainly be enjoyed that way by you! traditionally, there was a syrup that got made to pour over them — either a simple sugar syrup from equal amounts of sugar and water flavoured with lemon juice or one made from dates (silan). some people sprinkle sugar over them also.



bimuelos del pesaj
passover matzo meal fritters

light and airy on the inside, crisp and brown on the outside, these bimuelos are perfection. serve them as a side dish or as a snack or for breakfast. they're great all year long, too!

makes 8 to 10 small to medium bimuelos (double if wanted)

ingredients:

2 eggs, separated
1/8 tsp salt (for savoury side dishes) or,
2 tsp sugar (for sweet ones)

1/2 c matzo meal
1/2 c water

oil for frying

method:

separate eggs and set in different bowls (medium sized).

beat egg whites until fully whipped and stable.

set aside.

pour about 1/3 - 1/2 c oil in a SMALL skillet or about 2/3 - 3/4 c oil in a large one and heat over medium heat.

in the meantime,

mix together the yolks, salt or sugar and water until blended.

add the matzo meal and mix well.

at this point, don't delay or the matzo will set and it will be harder to mix the two; if it does set, it's not a problem just continue as normal. it's just a little harder to mix and the egg whites may lose a little volume as you have to incorporate them with more vigor.

add 1/3 of the egg whites to the matzo meal mixture and fold it in until well mixed.

repeat this again.

repeat with the last 1/3 of the whites. the final mixture should be light.

drop a little of the batter into the oil and see if it starts to bubble around the edges. if it does, them continue. if not wait a few minutes and then try again. if it's too hot, lower the heat.

drop by tablespoons the batter into the oil and fry for about 3 to 4 minutes until they are golden on the bottoms.

carefully flip them over and fry again another 3 to 4 minutes (you'll see -- adjust times if needed).

remove and let drain on paper towels. you may want to blot the tops with paper towel also.

syrup recipe (arrope)

ingredients:

2/3 c sugar
2/3 c water
2 to 3 tsp lemon juice

method:

place the sugar and water in a pan and bring to boil. let cook for about 7 to 8 minutes on medium heat. it should be like that of maple syrup (thin). cook longer if needed. it will thicken a bit when cooled so don't overcook. add the lemon juice as wanted after it's finished cooking.

enjoy!

moses split the sea, the japanese split the ...

when i saw this, i had two thoughts: that's pretty funny (inventive, even) & 'why doesn't it surprise me it's "japanese"'?! well, the video has been done japanese style; the guy is obviously jewish.

watch and see (don't worry about the language barrier — the visual is enough). those of you who have battled with matzot will need to try this one!

back to business......

hard to believe it's been ONE month since i last posted to my blog — the weeks have flown by getting ready for the passover holiday which is currently upon us. with the two sedarim now over, i can finally breathe a bit and post a few things to my blog. this year was insane with the holiday starting on saturday night. those of you who observed from friday night until monday night, know what i mean! :o

the 4 sons
by paul freeman, 1960

so, without further ado, and perhaps a touch "late",
i wish everyone a —

happy passover

חג כשר ושמח

א זיסן און כשרן פסח

joyeuse paque

feliz pesaj

and if you don't celebrate the passover holiday ......

HAPPY SPRING!! (goodbye snow!)

challah for purim

with purim — or the festival of lots — only a few days away now, much baking is happening in many a household. considered a very joyful holiday, it is one filled with lots of food, especially sweet things to be served at home and to be given away in mishlo'ach man'ot or celebratory {holiday} baskets spilling over with all sorts of good things.

any jewish festivity also typically has some form of bread associated with it. the following challah is the "ashkenazified" version of the sefardi one that i know as la rosca de purim. it is askkenazified with respect to the filling but retains the sefardi shape of a twisted round (i remember being told it was the noose used to hang haman! LOL). the original bread is not a filled one and contains raki, some dried fruit & a few spices — not something i particularly like/d. this version makes a great bread which is always enjoyed by everyone. i like it even better the next day; if you keep it wrapped in a plastic bag, the onion mixture softens the dough nicely and the flavours deepen.

it is an easy bread to make however it requires a more delicate hand than just making regular challah. read through all the instructions before starting it and don't go beyond the dimensions in the recipe or the dough will rip, especially while baking.


rosca de purim · challah for purim

makes one medium sized rosca (6, maybe up to 8 servings)

ingredients:

filling:

1 c finely chopped onion
2 tbsp margarine or butter
3 - 4 tbsp poppy seeds
1/2 tsp salt
1/8 - 1/4 tsp black pepper
1/2 tsp sugar

dough:

1 tsp rapid rise yeast (or 1 1/2 tsp regular)
1/4 tsp sugar
1/4 c warm water

1 large egg*
4 tbsp margarine or butter, melted
1 tsp salt
1 tsp sugar

2 1/2 c bread flour (or ap flour)

*mix the egg in a small dish and use half for the dough and the other half to coat the loaf

method:

make the filling:

chop the onion finely and measure it. don't skip measuring it as adding too much will cause the loaf to split.

place the onion, poppy seeds, salt, pepper, sugar and margarine or butter in a microwaveable bowl and cook it for 1 1/2 minutes — until the onion wilts. you can also do this in fry pan. place aside covered until later.


make the dough:

prove the yeast with the sugar and water for 10 to 15 minutes.

in another bowl, add 1/2 the egg, the sugar, salt and melted margarine and mix well. make sure the margarine or butter is NOT hot or it will curdle the egg. add the yeast and mix again.


add half the flour and mix until you have a cohesive dough and wet mixture. beat it by hand for about 3 or 4 minutes. this will build the gluten.

add the rest of the flour and if the dough feels "wet" add a bit more. it will feel a little sticky at first but as you knead it will loose its stickiness.

knead the dough for a minimum of 5 to 7 minutes. up to 10 minutes is ideal.

place the dough in a bowl and let rise for 1 hour in a warm spot.

take the dough out of the bowl --> DO NOT roll it back into a ball. place it on a clean surface where you can roll it out.

cut the ball of dough exactly in half. keep one part in front of you and place the other back in the bowl and cover it.

press down on the dough and then roll it out into a rectangle which measures 10" x 8". it will look small at this point however you will roll it out further after you fill the dough. make sure the longer side, and not the short, is facing you as you will roll it up this way. important is not to exceed the dimensions as the dough runs the risk of splitting if you go too thin.

leaving a 1 inch border all the way around, place half the filling in the center of the dough. with a spatula spread it out HOWEVER leave a 2 inch border near the top — you can, as i show in the picture, go all the way to the 1 inch border but you may run the risk of the dough splitting. leaving a wider border near the top ensures it won't (err, well, shouldn't.....). if you're experienced at baking then go ahead and do as i have done.

roll the dough up lengthwise starting at the edge closest to you. roll it tightly and then pinch the dough where it meets as shown in the picture below. fuse the ends closed with your fingers.

now place this aside and cover it while repeating the process again for the second rope.

take the first rope (the second needs to wait for the gluten to relax) and gently lengthen it by rolling it — the finished length should measure 20 to 21 inches. do not exceed this.

fold it in half and set it aside and repeat with the second rope.

now place the ropes together next to each other and from the center start to twist them on either side. don't twist too tightly or it may break.

prepare your baking sheet. i always use parchment paper.

now make the ring by bringing the edges together and trying to join them. don't worry if they don't look perfect. as the ring proves, they will sort of grow into each other. if you like, you can place it in a bundt type pan but make sure it's a large one!

the other way this bread was shaped was not to make a ring but to bake it just as is, like a long (twisted) rope. this is the easier method for a beginning baker.

cover and let rise for about 50 minutes but after about 30 minutes, preheat oven to 350F.

with the reserved egg yolk, brush the loaf all over. sprinkle with poppy seeds.

bake the loaf for 35 to 40 minutes only. it should be a nice golden brown. don't overbake!

enjoy!

more mezze

many variations exist for this simple appetizer recipe called ma'hammara (aka muhammara). with just one bite of it, you'll be hooked! like all recipes, the differences in ingredients used, quantities or proportions and method are based upon the country of origin and the (ethnic) group who is preparing it. no doubt this was originally prepared by hand with a mortar and pestle or having all ingredients chopped finely and then mixed together. today, it can be quickly and easily made in a food processor or blender.

this unctuous red and spicy spread is said to have its origins in syria however it is made and served in many a country in the middleast and {eastern} mediterranean. the original syrian version includes aleppo pepper which can still be bought today from places like kaluystan's in new york city or establishments like dean and deluca that sell more specialized ingredients. if you can get your hands on it, use it by all means. ma'hammara was one of several mezze appetizers to show up on our table for holidays and sabbath celebrations; the following rendition is how i know it.

there are some special instructions, or tips if you want to call it that, that i've explained in the recipe so be sure to read it through before starting. they are important for the final outcome. one thing that has recently come to my attention again, and something i have noted in the past, is the use of very little oil in many a recipe. when you see something that says 2 tsps or 2 tbsp, move on ..... it's more like 1/2 c of oil! that's what gives it its final luscious texture. if you're worried about fat content, remember it's olive oil which is good for you — and unless you live alone and are voraciously hungry for ma'hammara, are you really going to eat the whole thing by yourself in one sitting? LOL.

walnut & roasted red pepper appetizer
ma'hammara

makes ~ 2 cups (16 oz)

ingredients:

3 large red peppers (capsicum type) - roasted, peeled & seeded
2 - 4 cloves garlic

~1 c (100 - 120 g) walnuts*
1 small pita bread or 1 or 2 slices wholewheat bread or similar**

1/2 lemon, juiced
1 - 2 tbsp pomegranate molasses ("dibs" [ruman]) or balsamic vinegar
1/2 -1 tsp salt
1 - 2 tsp sugar
1 tsp harissa paste OR 1 red (fresh chili seeded)
OR 1/2 tsp paprika + ~ 1/2 tsp chili powder OR chili flakes
1/2 - 1 tsp paprika, optional
(you can use smoked or hot paprika but be careful not to overdo it if using hot paprika)
1/2 tsp (or more) ROASTED cumin powder

8 tbsp extra virgin olive oil, divided: 6 tbsp + 2 tbsp

*they MUST be toasted first or you will end up with a flat raw tasting appetizer dish. do not roast them for too long though as they can turn bitter.

**either leave the pita or wholewheat bread out to dry overnight OR dry it in the oven or toaster or microwave. i use an 7 or 8 inch sized pita; you may not need to use the whole thing.


method:

there are two ways to do this — one is by processing all in successive steps in the food processor. often, people will overprocess so i am giving the directions in the other way, which is to combine and mix. some people find this easiest.

roast your red peppers either in an oven at 425F turning every so often or in a grill pan (or over the hobs of a gas oven). allow them to cool (covered in a container) and then peel the skin off. remove the veins and seeds and cut them in large pieces.

i use preroasted turkish red peppers which come in a jar and are different from the standard capsicum type. they are a bitter spicier and have a different shape (longer and thinner). either work fine for this recipe, however.

the good part is that the preroasted ones just require remove a few seeds and cutting them up.

n.b. before grinding the bread and walnuts, make SURE they are both at room temperature and are not hot or warm. this will cause them to fuse together as the oils have not resolidified in the walnuts and there is moisture in the bread.

take the bread and place it in the food processor. run the machine by pulsing to break up the bread. if you are using pita, you may not need to use the whole thing -- you'll have to experiment and see. give the bread a quick process before adding the nuts to break it up smaller.


add the walnuts and process until it is fairly smooth but remains a bit textured. place this in a bowl.

place the garlic in the same processor bowl and chop it up finely. be judicious with your garlic as adding too much will ruin it. i use two large ones. if your cloves of garlic are small, use 3 or 4 to compensate. if using a fresh red chili, add it to the garlic at the same time.

into the garlic, add the red pepper pieces and pulse the processor until it is chopped.

now run the machine and pour the 6 tbsp of oil into it and let it process until it turns orangey-red and lightens.
you will have small flecks of red. do NOT overprocess your mixture.

add the red pepper paste to the walnut-bread mixture and stir.

add the salt, sugar, ONLY 1 tbsp pomegranate syrup or balsamic vinegar, lemon juice, paprika (if using) and cumin.

mix again and taste. adjust the cumin, salt and sugar. add the second tbsp of pomegranate syrup or vinegar if needed. the colour will be less red at this point.

let the mixture sit for about 2 hours minimum.

place the mixture in a dish or spread it on a plate and drizzle the last 2 tbsp olive oil on top before serving. garnish with mint sprigs and serve with fresh pita or dried pita "chips". it is also very good with challah bread.

enjoy!

if looks could kill!

growing up, i never took a great deal of photos of any of my pets. it is something i now lament since many of the memories i have of them are mostly recorded in my head and vague [what did hamster #11 look like again??]. so, as an adult i decided i would take lots of pictures. thankfully, digital cameras have been created — no more dealing with film and waiting for processing {and being disappointed with overexposures or blurred images AND having to pay for it!}. instant gratification :))

amusingly, the camera can be our best friend or worst enemy. yes, i admit it, i'm vain: i rip up (delete) pictures where i've been caught with bad hair and some strange expression on my face, looking like a deer caught in a car's headlights in the middle of the night! i get annoyed by that person who always comes out looking great in every single photo! luckily, i have more good photos than bad ones. my rule, though, is never have your picture taken when you're not feeling 100%.

such is life — sometimes you can't avoid being photographed. the camera doesn't lie (but photoshop™ does!).

and, as the saying goes: a picture is worth a thousand words. even cats have their bad days.