JewishBoston.com: Deconstruct Your Passover: Matzo Ball Soup Kabobs

Originally published on JewishBoston.com.

created at: 2012-03-12

 

Have you heard about Pinterest? It’s a relatively new social sharing website that has captured the imagination of women in particular across the USA. With its emphasis on images, it’s particularly well-suited for sharing links fashion, decor, and food-related websites. Here at JewishBoston.com HQ, we’re obsessed. We’ve created our own set of Pinboards, including one just for Passover alongside the more common collections of crafts, recipes, and so on.

If you spend a little time on Pinterest, you’ll notice certain trends emerge. For example, people seem to be obsessed with food that looks like Lego. There’s never a shortage of LOLCats. And people seem to like to put food on sticks.

It was that last realization that caused me to cook up this little dish, Matzo Ball Soup Kabobs. Think of it this way – most people are way more excited about the matzo balls than any other part of the soup. Sure, we may eat a carrot or two, and if your family is so inclined as to include actual chunks of chicken, that’s a bonus. But who needs to fill up on broth when there’s a huge, delicious meal ahead? The kabobs sole the problem — and can be served with just a shot of broth to wash it all down.

If you prefer a more traditional take on soup, we have that recipe too. In fact, we have dozens of Passover recipes. If you need more than recipes to assist in your Passover prep, check out our whole Passover Guide. And if you’re in the Boston area and need a jump-start on hosting your own seder, definitely request your free Seder in a Box.

Finally, if you see things you like on our site — don’t forget to pin them on Pinterest!

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JewishBoston.com: Aunt Lois’s Passover Cherry Nut Squares

Originally posted on JewishBoston.com.

Many of my favorite Passover recipes originated with my late Aunt Lois. This one isn’t only delicious — it’s super easy! The Cherry Nut Squares freeze well and make great desserts at seder and snacks throughout the week.

created at: 2011-03-256 eggs
2 cups sugar
1¼ cups cake meal
¼ cup potato starch
Pinch salt
Juice of 1 lemon
1 cup oil
Nuts and Cherries

Preheat over to 350 degrees. Combine all ingredients and place in a 9×13 pan. Bake 30-45 minutes, until the top is lightly browned. Enjoy!

Photo is under Creative Commons licenses; please click here for sources.

JewishBoston.com: Grandma Ida’s Passover Chocolate Chiffon Cake

Originally published on JewishBoston.com.

My Grandma Ida was famous in our family for two talents: her knitting and her baking. She passed away almost a decade ago, so I’m grateful that I can still snuggle up beneath the afghan she knitted for me when I was much younger. And I’m grateful that she taught my mother some of her best recipes, including thie Passover cake. I’ve never attempted this one myself, but my mother likes to tell the story of how she tried unsuccessfully for years to replicate her mother-in-law’s cake using the recipe… but it wasn’t until Grandma Ida stood with my mother and they made the cake together that it finally came out right. One of these days I’ll have to make sure my mother stands with me so I can learn to bake it.

created at: 2011-03-258 eggs separated (bring eggs to room temperature first)
¾ cup potato starch
¼ cup cake meal
sift potato starch and cake meal together
½ teaspoon salt
1½ cups sugar
4 rounded teaspoons cocoa
¼ cup vegetable oil
¼ cup sweet red wine
10 walnuts coarsely chopped

Preheat oven to 350 degrees. Beat egg whites until stiff; gradually add half of the sugar. Beat yolks with remaining sugar and salt; when yolks are thick and light in color add the oil, only a little at a time. Then add the wine and the cocoa, beating at a low level. Gently fold the cake meal/starch mixture into the whites, then fold in the yolk mixture throwing the nuts in at the same time. Bake in an ungreased tube pan for 50 minutes. Turn over and hang from a two-liter bottle until cooled.

Photo is under Creative Commons licenses; please click here for sources.