Patch Recipes: Passover-Safe Baked Goods

Monday night marked the start of one of the most important Jewish holidays—Passover. It is a celebration of the ancient Israelites' exodus from Egypt and slavery. Passover lasts seven to eight days and a special meal called a Seder takes place on the first two nights (first night only in Israel). It is a time for family and friends to gather around the dinner table and read the story of Passover, observe certain traditions and sing songs, while also enjoying good food and each other's company.

During Passover, observant Jews avoid eating any leavened bread-based products. This is because in the Passover story, the Israelites were in such a rush to get out of Egypt, they did not have time to let their bread rise. The substitute for bread is matzah (also spelled matzo), a large cracker-like food. Matzah meal, which can be found in most grocery stores, is used as a substitute for flour when baking.

Here are some delicious recipes that are kosher for Passover. Even if you aren't observing Passover, you should try them. They're that good.

Rolls (Attleboro Patch)

(Makes 8 to 12 rolls)

Ingredients

• 1/3 cup oil                   
• 1 tablespoon sugar
• 2/3 cup water           
• 1 cup matzah meal
• 1/2 teaspoon salt     
• 3 eggs

Directions

Combine oil, water, sugar and salt in a small saucepan, and bring to a boil. Add matzah meal, and mix thoroughly. Allow the mixture too cool for 10 minutes. Add eggs one at a time, and beat with a wooden spoon. Spray a cookie sheet. Drop batter with a wooden spoon on the cookie sheet as if you were making cookies.

Bake at 425 degrees for 10 minutes, then lower the temperature to 350 degrees for 45 minutes.

The rolls will blow up like cream puffs, and the tops can be cut off so they can be filled with a salad, ice cream, pudding or anything else you can think of.

Chocolate Cake (Calabasas Patch)

Ingredients:

• 1/2 a stick butter, room temperature (plus extra for the ramikins)
• 1/3 cup sugar (plus extra for the ramikins)
• 3 eggs
• 1/3 cup matzah meal
• 1/4 teaspoon salt
• 8 ounces semi-sweet chocolate (bars or chips)
• 1 pint heavy whipping cream
• 2 tablespoons Chambord raspberry liqueur
• confectioners sugar

Directions:

Preheat oven to 400 degrees. Butter 4 individual ramikins with the butter. Coat with the extra sugar (not the 1/3 for baking). In a large bowl cream together the 1/2 stick butter and 1/3 cup sugar with a hand-mixer on high speed until light and fluffy. Add the eggs, one at a time, and beat well at low speed. Add the matzah meal and salt until combined. Using a double boiler, melt the chocolate. Gently beat in the chocolate, being careful not to over mix. Fill the four ramikins with the chocolate mixture.

Place the ramikins on a cookie sheet and bake until just firm, about eight or nine minutes. Remove from oven, and let stand for 10 minutes.

While the cakes are cooling, place whipped cream into a large bowl. Add liqueur. Beat with a hand-mixer on high until stiff peaks form. Do not over-beat or you will make Chambord butter.

To serve, invert ramikins onto a plate. Place a second plate over the cake and flip again so the cake is now right side up. Sprinkle with powdered sugar, garnish with Chambord whipped cream. Add fresh raspberries or a mint leaf. 

Brownies (Westlake Patch)

Ingredients

• 3/4 cup unsalted butter, softened
• 3/4 cup white sugar
• 6 ounces bittersweet Kosher chocolate, melted
• 5 eggs, separated
• 6 ounces finely-ground almonds
• 1/4 teaspoon salt

Directions

Cream together butter and sugar. Add egg yolks and mix until smooth. Stir in chocolate and salt until well-mixed. Add ground almonds to the mixture and mix, then fold in the egg whites. Bake for 40 minutes at 350 degrees. Allow to cool, then serve. Refrigerate leftovers.