March 2018

PASSOVER
by Cynthia MacGregor
OUT WITH CHOMETZ!
In With Taste!
Just because you’re giving up chometz for the holiday, that doesn’t mean you have to
give up your favorite treats. Here are three recipes for, respectively, popovers, brownies,
and blueberry muffins that won’t send you on a guilt trip.
Pesadich Popovers
1 cup water
1/2 cup canola oil
1/2 cup matzo meal
1/2 cup cake meal*
4 extra large eggs
1 teaspoon salt
2 tablespoons sugar
2 dashes nutmeg
*Highly ground-up matzo meal that’s the
texture of flour, available at Passover
Preheat oven to 400°. In a large pot, boil
the water and oil and then add the matzo
meal and cake meal. Mix well (electric
mixer recommended) as it becomes a
mass, and chill to nearly cool. Add the
eggs, one at a time, beating well after
each addition.
In a small dish, combine the salt, sugar,
and nutmeg. Blend well and add to
mixture in pot. Using Crisco or Pam,
grease well a black 6-to-a-rack muffin
tin. Ladle 1/2 cup of batter into each cup
of the muffin tin. They should each be
filled 2/3 full. Bake at 400° for 15 minutes
then turn heat down to 375° and bake
additional 45 minutes. Remove from
oven; remove popovers from the tin, and
let cool. Makes 6 popovers.
Pesadich Brownies
1 cup butter or margarine
4 ounces unsweetened chocolate
2 cups sugar
4 eggs
3/4 cup cake meal*
1/4 cup potato starch
1 teaspoon salt
1 tablespoon vanilla
2 cups miniature marshmallows**
1 12 ounce package chocolate chips
* Highly ground-up matzo meal that’s the
texture of flour, available at Passover
**or large ones cut into quarters
Preheat oven to 350°. In microwave or
double boiler, melt the butter/margarine
and chocolate together. Mix in sugar and
let cool. Using a wooden spoon, stir in
the eggs, cake meal, potato starch, salt,
and vanilla. Fold in the marshmallows and
add the chocolate chips. Grease a 9”x13”
pan and pour the batter into it. Bake for
35-40 minutes. Do not overbake. Makes
36 brownies.
Pesadich Blueberry Muffins
1/2 cup Crisco
1 cup sugar
3 extra-large eggs
Pinch of salt
1/4 cup potato starch
1/2 cup cake meal*
1 cup frozen blueberries
Cinnamon sugar for garnish
* Highly ground-up matzo meal that’s the
texture of flour, available at Passover
Preheat oven to 350°. Cream together
the Crisco and sugar. Add the eggs one
at a time, beating well after each addition.
Add the salt and mix well. Sift together
the potato starch and cake meal, and
add this mixture to the other ingredients.
Fold in the frozen blueberries.
Pour the mixture into 12 paper cupcake
cups that you have placed into muffin
tins. Sprinkle each with cinnamon sugar
for garnish and bake for 40-45 minutes.
Serves 12. P
52
MARCH 2018