A thousand pardons for not posting my favorite passover recipe before, or at least during, Passover, when you might have actually appreciated it. On the other hand, if you’re like me, and bought five pounds or more of matzah, you might still have an half-eaten box sitting in the pantry. Once your digestive system is back to normal, and you can stomach the idea of a little more unleavened bread, give this a try. It’s actually good enough to eat any time of year. Or, more realistically, tuck this recipe away in your files until next Pesach.
I thought this was an old family recipe. And it is, sort of. Our family has been serving it at seder for at least as long as the Israelites wandered in the desert. But it comes from a cookbook – the Molly Goldberg Jewish cookbook – a gem worth buying just for the commentaries on the recipes (“By the end of the evening do you think there’s a drop left? Not one snitch even.”) I’d ask Molly’s permission to reprint the recipe, but I can’t, because she’s a fictional character from an old radio show.
Matzah Charlotte (adapted from the Molly Goldberg Cookbook)
(I’ve doubled the recipe for you because it will be devoured instantly if you don’t)
8 matzohs soaked in water for five minutes and drained / 6 egg yolks/ 1/2 cup orange juice / 1 tsp salt / 1 1/2 cups sugar / 2 tbs shortening (melted butter, margarine or oil) / 3 egg whites, beaten stiff
Beat yolks, orange juice, salt, sugar and shortening. Mash drained matzah and mix in. Fold in the egg whites.
Grease a 9 x 13 pan, pour in mixture. Bake at 350 until brown around edges and set in the middle. (I forgot to write down how long I bake it for. Mom, if you read this, can you add the cooking time in the comments???)