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How do you matzah? Folks from around the Bay Area and the United States entered J.’s recent “Matzah Madness” recipe contest and shared how they use the crispy, unleavened bread in tasty new ways.
Entries used whole matzahs, matzah meal or matzah cake meal, arranged tasty tidbits on top of matzah pieces, fried up sweet and savory renditions of matzah brei, baked cakes, cooked up matzah ball soup variations, and even offered up matzah ravioli.
Below are the two runner-up recipes and the stories behind them. (The winning recipe, Amy Siegel’s “Spanikopmatzah,” is the subject of Alix Wall’s latest column.) Helen Radano and Ronna Farley, both of Rockville, MD, are friends who enjoy exercising and cooking together. Farley, a veteran winning recipe writer, entered after reading about the competition on a social media group focused on recipe contests. She told her neighbor and friend, Radano, about it.
Both women were excited to make Passover treats that incorporated flavors they love year round. Farley’s sweet and spicy Apple Matzah Dumplings is baked in a syrup that reduces to a cinnamon caramel sauce. Radano piles almond-flavored whipped cream (or parve topping) between layers of chocolate-covered matzah and sour cherry jam in her No-Bake Matzah Napoleon.
Farley said she enjoys coming up with dessert recipes and wanted to create a Passover version of a family favorite.
“My mother-in-law made the best apple dumplings for special occasions. I figured I could adapt her recipe using matzahs instead of dough,” she said.
“I like dessert,” said Radano, “but I love matzah.” That gave her the inspiration for her no-bake confection. She only recently started entering contests.
“The many layers of matzah in the cake turns this traditional ingredient into something unexpected and indulgent. My sour cherry layer was fun. I was trying to create something unique and unusual for a Passover dessert, yet still respect the holiday.”
The recipes are adapted for style and to reflect the judges’ experiences in making them.
Helene Radano’s No-Bake Matzah Napoleon
Serves 6-8
(Requires 8-24 hours chilling in the refrigerator)
- 1 lb. bittersweet chocolate, chopped
- ½ cup brewed, strong coffee
- 8-oz. carton frozen liquid nondairy whipped topping, thawed, or 8 oz. heavy whipping cream (see Notes)
- 2 Tbs. sugar
- ½ tsp. almond extract
- 8-oz. jar sour cherry jam, fruit spread or preserves
- 9 plain matzahs (each about 8-by-8-inch square)
Additional whipped topping or cream for garnish, optional
Chocolate shavings, nuts and or fresh cherries or berries for garnish, optional
Place the chocolate and coffee in a microwave-safe bowl. Heat on high for 30 seconds. Stir, and heat again for 10 seconds. Stir and repeat as needed until chocolate is completely melted and the mixture is smooth.
Using a pastry brush, a flexible, thin knife, or a cake-decorating spatula, schmear the melted chocolate onto each piece of matzah. (If chocolate begins to harden or becomes hard to spread, pop bowl back into microwave for 10 seconds. Stir and repeat as needed.) Let chocolate set on matzah while whipping the topping.
Place liquid, defrosted topping or cream in a clean bowl. Use an electric stand or hand mixer on high, slowly adding sugar and almond extract, until soft peaks form.
Stir the sour cherry jam in its jar so it is easier to spread. Use a spatula or a dinner knife to spread evenly over top of 8 chocolate-covered matzahs. Leave one matzah covered with just chocolate.
Place matzah on serving plate, chocolate and jam side up. Spread with ⅛ of the whipped topping, leaving a ¼-inch margin all around (to prevent overflow when stacking). Stack the next matzah on top, making sure edges are even, again chocolate and jam side up, and spread with an equal amount of the topping. Repeat until the stack is finished off with the top matzah that is just covered with chocolate. Refrigerate at least 8 hours (matzah will still be somewhat crisp) or up to 24 hours (for a softer confection).
Remove from refrigerator and garnish with whipped topping, chocolate shavings, nuts and/or fruit immediately before serving.
Notes: Use a frozen liquid parve topping, not a pre-whipped brand. Kosher for Passover parve whipped toppings are available at kosher and specialty markets. If you have leftover chocolate after assembling the cake, try melting the chocolate again in the microwave and then dripping some down the sides of the cake before refrigerating.
Ronna Farley’s Apple Matzah Dumplings
Serves 4
- 2 Tbs. plus 4 tsp. butter, divided, plus extra for pan
- 1¼ cups sugar, divided
- 1 Tbs. potato starch
- 1 cup water
- ¾ tsp. ground cinnamon, divided
- ⅛ tsp. ground nutmeg
- 4 small (3-4 oz. each) Macintosh, Empire or similar baking apples
- 2 plain or salted matzahs (each about 8-by-8-inch square)
Heat oven to 375 degrees. Grease an 8-by-8-inch metal baking pan with butter.
In a small saucepan, combine 1 cup sugar and potato starch. Stir in the water, ½ tsp. cinnamon, nutmeg and 2 Tbs. butter. Bring to a boil over medium heat, stirring occasionally until sugar dissolves. (The syrup will still be very thin.) Set aside.
Peel and core apples. Cut each into quarters.
In a small bowl, combine ¼ cup sugar and ¼ tsp. cinnamon.
Cut each matzah into 4 squares. Place 4 matzah quarters into the bottom of prepared pan. Place four apple quarters on each square. Sprinkle a fourth of the sugar-cinnamon mixture over the apples on each square. Top each with 1 tsp. butter. Place each of the remaining 4 matzah squares over the apples. Spoon syrup over top.
Bake for 45 minutes, spooning syrup over dumplings twice while baking. Apples should be very soft and syrup thickened. Remove from the oven and spoon sauce over dumplings again. Serve warm.
Notes: Reduce sugar-cinnamon sprinkle to 2 Tbs. sugar and ⅛ tsp. cinnamon if desired.