With Easter on Sunday & Passover starting tonight, we thought we would share some of our favorite recipes of the season! It's no secret that over here at Morris & Sons we are a group of foodies! Now you can pick out your Easter or Passover best at the store, and then head home and get to work on these one of these holiday favorites!
Let's start with Matzah Toffee. If you've seen Gary hovering near the candy jar at the store's front counter... you should see him around this matzah toffee. Both Kara and Gary attest that they can eat this stuff by the bagful (luckily we have tailors on site). At the Rosenbaum household, it's been a family tradition for Kara & Ellen to make a few batches at Passover every year. It's one of the best treats to indulge in during the week long holiday when people find carb restriction so challenging.
Matzah Toffee can be made with just about any topping you can imagine -- coconut flakes, pistachios, peanut butter, sea salt etc. In the Morris & Sons household, we stick to making it simple yet delicious, with a thick layer of milk chocolate. The toffee flavor comes from melted butter and brown sugar which is caramelized and then spread over the matzah in a cookie sheet. After a few minutes in the oven, chocolate chips are added, melted, and then spread to create the thick layer of chocolate. As the final step, the matzah goes into freezer for it to harden for at least 4 hours.
1 cup butter
1 cup brown sugar
1 Box Matzah (we like the Yehuda brand)
Nestle semi sweet chocolate chips
Optional: Maldon sea salt, slivered almonds etc
1. Preheat your oven to 350. Meanwhile on the stove in a small saucepan melt a stick of butter and 1 cup of brown sugar together. This should come to a nice boil and then turn the stove off.
2. On a baking sheet lined with tinfoil (dull side up) place sheets of Matzah out. This "caramel" you have created should be able to cover about 6 pieces of matzah...... Pour the mixture over the matzah and use a spatula to evenly coat it the best you can. Bring the caramel almost to the edges of the piece of matzah.
3. Slide these baking sheets with matzah into the oven for 10-12 minutes until it bubbles. Keep an eye on the matzah- take them out of the oven.
4. Now for the fun part- be generous with your "sprinkling" of chocolate chips!! You will pour them onto each piece of matzah and immediately the chips will begin to melt. Then take a knife or pastry utensil to spread the chocolate evenly onto the matzah. Once this chocolate is completed to resemble a "fudge layer" you can then add additional toppings- a sprinkle of sea salt, some nuts etc.
5. Move the matzah in to the freezer for at least 4 hours. If you need to layer them to fit in the freezer make sure to lay some wax paper so they don't stick together! Wishing all of you a Chag Sameach!
Moving on from the sweet to the savory: it's time for pickled deviled eggs! If you're a deviled egg fan, this variety is particularly delicious and equally beautiful to put out for special occasions -- the purple outer rim that fades to white that surrounds their piped yellow center. The white of these deviled eggs gets their beautiful purple color from letting them sit with a mixture containing pickled beets. The pickled whites giving the deviled egg a whole new dimension of flavor. As far as deviled eggs go, these are some of our favorite, and hopefully will become one of your favorites too.
When you make your first batch, experiment with the length of your pickling process. If you like a light pickled flavor, let them sit with the beets for 8 hours before making your deviled eggs. If you like a more pickled flavor, let them sit for 48 hours. The longer the eggs sit in the pickling juice, the firmer the texture of the white will get. You will also notice that the longer the eggs pickle, the further in the purple color will permeate the white. We prefer the 48 hour pickle, but each pickler is welcome to his/her own pickling opinion. Let’s get started!
Pickled Deviled Eggs
For the pickling: 12 large eggs
1 16-ounce can of jar pickled beets
1/3 cup brown sugar
1 cup apple cider vinegar
1 tablespoon peppercorns
1 teaspoon salt
For the deviled eggs: 2 teaspoons yellow mustard
1 tablespoon unsalted butter softened to room temperature
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup mayo
1 radish sliced thinly for garnish
Dill for garnish
1. Hard boil your eggs and peel them.
2. To make the brine, combine the whole can of pickled beets, apple cider vinegar, brown sugar, peppercorns, and salt. Stir mixture.
3. Lower your peeled eggs into a mason jar and cover them with your brine. Store in the fridge for your desired pickling time. At least 8 hours and up to 48 hours (they can sit even longer, this is just my preference).
4. Once your pickled eggs have reached your desired level of pickled-ness, it's time to devil them. Slice each of the eggs in half and remove all of the yolks into a separate bowl. Smash all of the yolks with a fork until they are smooth with no lumps. Add softened butter, mayo, salt, pepper, and yellow mustard. Using a pastry bag or a plastic bag with the corner cut off, pipe the yolk mixture back into the egg whites. Top each deviled egg with a thin slice of radish and sprig of dill.