Category: Recipes

From The New York Times Passover Cookbook, edited by Linda Amster

for the batter:
3 large eggs
1/4 cup matzoh cake meal
1 1/2 cups water
1/2 teaspoon salt
Unsalted butter

for the filling:
1 pound cottage cheese
1 large egg
1/2 teaspoon salt
1 teaspoon sugar
Unsalted butter

1. To make the batter, in a mixing bowl beat together the eggs, matzoh cake meal and water to make a thin batter. Mix in salt.
2. Place a 6-inch skillet over medium heat and brush with butter. Pour about 3 tablespoons batter into the skillet, spreading as thinly as possible by tilting the pan to coat the bottom. Fry until brown and carefully turn out, browned side up, onto a towel. Repeat with the remaining batter.
3. To prepare the filling, in a bowl, combine the cottage cheese, egg, salt and sugar. Spread 1 tablespoon of mixture along one side of each blintz. Tuck in the ends and toll up like a jellyroll.
4. In the same skillet, brown the blintzes in butter, a few at a time, over medium heat and serve hot.

Serve with sour cream or jam.

Makes 10 servings.

From The New York Times Passover Cookbook, edited by Linda Amster

This recipe won the grand prize in 1988 at the first Matzoh Bowl, a contest held by the Stage Delicatessen in Manhattan.

Makes: 18 large matzoh balls

8 cups plus 1 tablespoon chicken broth
1 1/4 cups matzoh meal
5 large eggs
1 3 /4 teaspoons salt
1 tablespoon vodka
2 tablespoons club soda
1/4 cup vegetable oil

Place the 8 cups chicken broth in a deep pot over medium heat. Meanwhile, in a mixing bowl, combine the matzoh meal and eggs. Add the salt, vodka, club soda, remaining 1 tablespoon chicken broth and vegetable oil. Mix well. Put in the freezer for 45 minutes.
Use 2 tablespoons to form matzoh balls that are about 2 inches in diameter. When the broth is hot but not yet boiling, use a slotted spoon to place each ball into the soup. Cover the pot, cook for 40 minutes and serve.

From The New York Times Passover Cookbook, Edited by Linda Amster

Chef Puck uses Swiss chard and cumin to give this carrot salad its zing.

2 pounds carrots, peeled and cut across into 1/8-inch thick slices
1 1/2 pounds Swiss chard, washed and stemmed
2 tablespoons ground cumin
1/2 cup fresh lemon juice
2 tablespoons white wine vinegar
1/2 cup olive oil
1 tablespoon grated lemon zest
2 tablespoons minced garlic
2 tablespoons chopped fresh parsley
1 tablespoon sugar
Kosher salt and freshly ground black pepper

1. Bring 2 large pots of water to boil. Add the carrots to one and cook just until tender, about 8 minutes. Drain and set aside. Meanwhile, add the Swiss chard to the second pot of water and blanch for 5 minutes. Drain and immediately plunge into a bowl of cold water. Drain, press out all of the water, chop coarsely and set aside.
2. In a bowl, whisk together remaining ingredients except salt and pepper. Add the carrots and Swiss chard, and toss. Season to taste with salt and pepper. Cover and refrigerate at least 2 hours before serving.

makes 8 servings