Matzah Crack Food

KOSHER PERFECT MATZO BALLS

Steps:

• Follow these instructions carefully.
• Measure and mix dry ingredients into a bowl.
• Individually break the eggs into a clear glass, discarding any with blood spots, and then pour into a second bowl.
• Add oil or schmaltz (and water or broth for firm matzo balls) to the eggs and stir gently with a fork until the yolks are broken and the oil just mixed.
• Pour egg mixture into the dry mixture and gently mix with the fork.
• DO NOT OVER MIX.
• Treat it like a muffin mixture; if you over mix they will be tough.
• Place in the fridge for 1 hour.
• Bring a large pot of water to a rolling boil on the stove.
• After matzo ball mix has set, gently remove teaspoon fulls of the batter and roll into 1-2" balls and drop into the water.
• When all the balls are in the water leave it to boil until all the balls float to the top, then lower the temperature to a rolling simmer for 40 minutes and your matzo balls will be ready.
• DO NOT STIR AT ANY TIME.
• The matzo balls may be removed from the water with a slotted spoon and served in soup, with a stew, as a side dish with gravy or placed on a cookie sheet and frozen covered for a later use.

CHOCOLATE TOFFEE MATZO CANDY

Steps:

• Preheat the oven to 400 degrees F.
• Line a rimmed baking sheet with aluminum foil and spray lightly with nonstick spray. Arrange the matzo crackers in a single layer on the foil, breaking them as necessary to fit. (Depending on their size, you may not need to use all of the crackers.)
• Melt the butter in a medium saucepan over medium-high heat. Stir in the sugar and kosher salt and bring to a full boil; the mixture should be bubbling all over, not just on the edges. Continue to boil for 2 to 3 minutes, stirring occasionally so the sugar and butter caramelize evenly. Remove from the heat and stir in the vanilla.
• Pour the mixture over the top of the matzo. Using a rubber spatula, quickly spread the toffee mixture to coat the matzo. (It does not have to be perfect; the oven will even it out). Bake until the toffee is bubbling, 5 to 6 minutes.
• Sprinkle the chocolate chips over the hot toffee in an even layer. Let sit until the chocolate is melted, about 5 minutes. Use an offset spatula to gently spread out the chocolate, then sprinkle with the sea salt, if using. Let sit at room temperature for 1 hour, then refrigerate for another hour to set completely.
• Break into pieces and serve, or store in an airtight container at cool room temperature for up to 2 weeks.

GLUTEN-FREE OAT MATZO CRACKER

Steps:

• Gather the ingredients.
• Preheat oven to 450 F.
• If you have a pizza stone, preheat it in the oven. If not, line 2 large baking sheets with parchment paper
• In a large mixing bowl combine oat flour (see tip below), potato starch, almond meal, and salt. Whisk to thoroughly combine.
• Add vegetable shortening and use an electric beater or stand mixer to combine.
• Add water and beat for about 1 minute, until the ingredients are blended and mixture holds together.
• Use a spatula to scrape the matzoh dough onto a large, clean cutting board, lightly sprinkled with potato starch. Knead the dough briefly and form a ball with the dough.
• Cut the dough in half.
• Tear 2 large sheets of waxed paper. Sprinkle 1 sheet with reserved oat bran or potato starch. Press 1 ball of matzoh dough into a disk and place the second sheet of waxed paper over it.
• Use a rolling pin to roll the dough in a circle, just like making pie dough.
• Use a fork to prick holes in the dough. Sprinkle with more oat bran.
• If you are using a pizza stone to bake the matzoh crackers, carefully remove the hot stone from the oven. Remove the top sheet of waxed paper from the rolled matzoh dough. Lift the dough with the bottom sheet of waxed paper and gently turn the dough onto the pizza stone and peel back the waxed paper.
• Return the hot stone to the oven and bake the gluten-free oat matzoh for about 10 minutes, or until crisp and lightly browned around the edges.
• Carefully transfer to a cooling rack.
• Repeat baking process with the second ball of dough.
• If you are using baking sheets lined with parchment paper to bake the matzoh crackers, lightly sprinkle with reserved oat bran.
• Carefully place dough on baking sheet, peel back waxed paper from the dough, and sprinkle with more oat bran.
• Bake for about 10 minutes, or until crisp and lightly browned around the edges.
• Cool on wire rack
• Serve and enjoy! Reminder : Always make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

MATZAH BREI

Steps:

• Put the matzah pieces in a large flat bowl or tray. Pour over 150ml of hot water and make sure all the matzah is covered. Set aside to absorb the water for about a minute, making sure they're evenly soaked. You want it a bit puffy but not disintegrating. Discard the excess water.
• Beat the eggs in a large bowl with the salt and add the matzah pieces. Stir to combine.
• Heat the butter in a 25cm frying pan over medium heat until it foams. At this point, you can either pour in all of the egg and matzah mixture, and spread it in a flat layer in the pan, or form into four smaller patties. Leave the matzah brei to set for about 4-5 mins - it should be golden on the base.
• Use a spatula to flip the individual matzah brei or smaller patties over, and cook them for another 4-5 mins until golden brown. Serve immediately with a sprinkle of salt or your choice of toppings.

MATZAH

Steps:

• Move an oven rack near the top of oven and preheat oven to 475 degrees F (245 degrees C). Preheat a heavy baking sheet in the oven.
• Dust a clean work surface and a rolling pin with 1 teaspoon flour, or as needed. Place 1 cup of flour into a mixing bowl; set a timer for about 16 minutes (18 minutes maximum). Start the timer; pour the water, about 1 tablespoon at a time, into the flour. Stir the water and flour together with a fork until the dough forms a rough ball, remove the dough to the prepared work surface, knead rapidly and firmly until smooth, about 30 seconds to 1 minute.
• Divide the dough into four equal pieces; cut each piece in half again to get 8 pieces total. Swiftly roll each piece into a ball. Roll each piece of dough out into a 5-inch pancake, dusting the top and rolling pin with flour as needed. Gradually roll the pancakes out to a size of about 8 inches, increasing the size of each by about 1 inch, then letting the dough rest for a few seconds before rolling again to the finished size. Roll from the center out. The bread rounds should be very thin. Using a fork, quickly pierce each bread about 25 times, all over, to prevent rising. The holes should go completely through the bread. Flip the bread over, and pierce each piece another 25 times with the fork.
• With at least 5 minutes left on the timer, remove the hot baking sheet from the preheated oven, and place the rounds onto the baking sheet. Place the baking sheet onto the rack near the top of the oven, and bake for 2 minutes; turn the breads over and bake an additional 2 minutes, until the matzot are lightly browned and crisp.
• Transfer to a wire rack to cool. Lightly anoint each matzah with olive oil, using a brush, and sprinkle generously with salt.

MATZO RECIPE (MATZAH RECIPE)

Steps:

• Get everything that you need ready before you start. Preheat your oven to 475 degrees. Line your baking sheets with parchment paper. Get a rolling pin, pastry brush, and fork out.
• Set your timer for 18 minutes.
• Mix together 2 cups of flour with 1 cup of water.
• Knead the dough on a well-floured board until it comes together, about 3-4 minutes. If the dough is really sticky add flour a tablespoon at a time until it isn't anymore.
• Cut the dough into 8-12 chunks. Roll them out as thinly as you can. Make sure that you flour everything really well, this dough is sticky.
• Put the flattened dough onto the parchment-lined baking sheet. Prick with a fork. Brush off some of the excess flour. This dough does not spread so you can put a bunch on a sheet. Put in the preheated oven and start working on the next batch.
• After 3-4 minutes, they will be golden brown and crispy.

CHOCOLATE TOFFEE MATZO CRACK

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Line a rimmed baking sheet with heavy duty aluminum foil, making sure the foil goes up and over the edges, and top with sheet of parchment paper.
• 3. Cover baking sheet with matzos, cutting and piecing together as necessary to fill the entire pan.
• 4. Make toffee: Combine butter and brown sugar in a medium saucepan.
• 5. Cook over medium heat, stirring constantly with a whisk, until mixture comes to a boil. (If it looks like it's separating, just keep stirring; it will come together.).
• 6. Once mixture comes to a boil, continue cooking and stirring for another 3 minutes until foamy and thickened. (Be extra careful -- toffee will be very hot!).
• 7. Immediately pour toffee over matzos and, using a spatula, spread into an even layer.
• 8. Put the pan into the oven and bake for about 10 minutes, or until the toffee topping is crackled and bubbling all over.
• 9. Remove pan and place on wire cooling rack on the counter. Immediately scatter chocolate chips evenly over top.
• 10. Wait 3-5 minutes for the chips to soften, then use a thin spatula to spread chocolate into an even layer.
• 11. Sprinkle with pecans and sea salt. Note: If you can only find regular salted matzos, cut back or omit the sea salt.
• 12. Refrigerate until the chocolate is firm, about 45 minutes. Don't leave it in the fridge too much longer, otherwise it will be hard to cut.
• 13. Lift foil overhang to transfer matzo crack onto a large cutting board. Using a large sharp knife, cut into 2-inch squares.
• 14. Store in an airtight container in the fridge and serve cold.