Matzo Krimsel Food

JOAN NATHAN'S MATZO CHREMSEL

Joan Nathan's Matzo Chremsel image

Provided by Joan Nathan

Categories dessert

Time 30m

Yield 12 to 15 chremsel

Number Of Ingredients 12

Ingredients

3 plain unsalted matzos, broken into bite-size pieces, soaked in cold water for 1 minute and gently squeezed dry
2 tablespoons dried currants
2 tablespoons almonds, coarsely chopped
2 tablespoons dried apricots or prunes, coarsely chopped
3 large eggs, separated
1/4 cup matzo meal
1/4 teaspoon salt
1/3 cup granulated sugar, more for sprinkling if desired
1/2 teaspoon ground cinnamon
Zest and juice of 1 lemon
Vegetable oil (kosher for Passover), for frying
Confectioners' sugar (kosher for Passover), for sprinkling if desired.

Steps:

In a medium bowl, combine the matzo, currants, almonds, apricots, egg yolks, matzo meal, salt, 1/3 cup granulated sugar, cinnamon, lemon zest and juice. Mix lightly and set aside.
Using an electric mixer with a whisk attachment, mix egg whites just until stiff peaks form; do not overbeat. Fold into the matzo mixture. Refrigerate for about 30 minutes.
Set aside a plate lined with paper towels. Fill a wok or sauté pan with 2 inches vegetable oil. Place over medium-high heat and bring to 375 degrees on an instant-read thermometer. Working in batches, carefully spoon the batter, one heaping tablespoon at a time, into the hot oil, without crowding the pan. Fry until golden and crisp, 30 seconds to 1 minute a side. Using a slotted spoon, transfer to paper towels to drain.
Serve warm, if possible, sprinkled with the granulated sugar or confectioners' sugar. If desired, chremsel may be reheated in a 350-degree oven just before serving.

Nutrition Facts : @context http, Calories 117, UnsaturatedFat 5 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 57 milligrams, Sugar 7 grams, TransFat 0 grams

MATZO KRIMSEL

Matzo Krimsel image

Provided by Joan Nathan

Categories appetizer, dessert

Time 20m

Yield About 2 dozen

Number Of Ingredients 10

Ingredients

3 matzos
Dash of salt
2 tablespoons chopped almonds
2 tablespoons raisins
3 large eggs, separated
1/3 cup plus 2 tablespoons sugar
1 lemon
1/2 teaspoon cinnamon
1/4 cup matzo meal
Vegetable oil for frying

Steps:

Soak matzos in lukewarm water for a minute or two, and squeeze very dry. Crumble matzos into a bowl and stir in salt, almonds, raisins, egg yolks, 1/3 cup sugar, juice and grated zest of the lemon, cinnamon and matzo meal.
Beat egg whites until stiff, and fold into the matzo mixture. Refrigerate for 30 minutes to 2 hours.
Heat about 2 inches of oil in a medium pot over medium heat to about 375 degrees. Carefully place a heaping tablespoon of mixture at a time into oil, turning after about a minute. After a minute, when golden brown on each side, remove and drain. Sprinkle with the additional sugar, and serve with stewed dried plums and apricots.

Nutrition Facts : @context http, Calories 70, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 16 milligrams, Sugar 4 grams, TransFat 0 grams

CRUNCHY CHOCOLATE MATZO BARK

Crunchy Chocolate Matzo Bark image

I love matzo. It's got great crunch and, while it's pleasantly bland, it is like a canvas for other flavors to work their magic. I also love the slightly toasted taste it naturally has. This bark has matzo as its foundation; the salted caramel and chocolate layers are bolstered by dried fruit and toasted seeds. The rainbow sprinkles are vibrant and fun. I love their texture against the nutty pumpkin seeds and pleasantly chewy apricots. They make me feel like a kid again. Store these in an airtight container at room temperature or in the fridge and enjoy for a couple of days. They won't be around longer than that anyway.

Provided by Alex Guarnaschelli

Categories dessert

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

Nonstick cooking spray, for the pan
4 full squares unsalted matzo
1 1/2 sticks unsalted butter, diced
2 cups dark brown sugar
One 12-ounce bag semisweet chocolate chips
1/2 cup pumpkin seeds, toasted
1/3 cup dried apricots, finely chopped
1/2 cup rainbow sprinkles
Flaky salt, optional

Steps:

Preheat the oven to 350 degrees F. Arrange 2 oven racks in the center of the oven.
Cover 2 baking sheets with a tight layer of aluminum foil, then place an additional sheet of foil on top. Spray the foil with nonstick spray as a precaution. Spread 2 pieces of matzo in a single layer on each of the baking sheets.
In a medium heavy-bottomed saucepan, heat the butter and brown sugar over medium heat, stirring, until the butter melts and the sugar dissolves and becomes smooth, 3 to 5 minutes. Bring the mixture to a boil, then shut off the heat.
Use a large spoon to spread the brown sugar mixture over the matzo, coating the tops of all the squares. Bake until the sugar bubbles and browns, 10 to 12 minutes. Remove from the oven.
In a double boiler or microwave, gently melt the chocolate. Let the matzo cool 10 minutes, then use a rubber spatula to gently spread the melted chocolate over the brown sugar layer.
While the chocolate is still warm, sprinkle evenly with the pumpkin seeds, apricots, sprinkles and salt, if using. Cool in the refrigerator for 15 to 20 minutes to allow the chocolate to harden.
Use a serrated knife to "saw" the bark into neat squares or break the matzo into pieces. I like to serve this treat from a cookie tin or a little basket to make it even more fun to eat.

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