What to do with all that leftover matzah?


it will look nothing like this

it will look nothing like this

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???)

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Recipe man

posted April 19, 2009 at 10:20 am

this looks great thanks.
i keep on eating this… i brake it into soup or whatever :-)

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Adrian Durlester

posted April 21, 2009 at 5:17 pm

asking Mom to fill in the blanks. now THAT’S the power of social media!!

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Uncle Jaybird

posted April 21, 2009 at 7:40 pm

Steven has a link on his blog to “The Smitten Kitchen,” which has a recipe for Chocolate Caramel Crack(ers), which uses matzoh as the base. I am dying to try this recipe!

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posted April 23, 2009 at 7:26 am

The matzah crack is absolutely delicious. My mom made it with almonds this year. That Smitten Kitchen site looks amazing – I never noticed the link before on his blog.
Matzah charlotte would not be good in soup – it’s too soft and sweet. It’s more like a pudding.

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lisa oram

posted April 23, 2009 at 2:38 pm

We have no leftover matzah. My kids loved matzah so much this year, that we ate 5 boxes! And, they (or at least one of them) keeps asking for more. PB and J on matzoh was a huge hit, as was carmel matzah from Smitten Kitchen. I’ve made it, and I can vouch – it is every bit as yummy and addicting as they say. And, by the way, I made orange flan from Gourmet magazine as a passover dessert this year – and it was excellent – and non-dairy, which seems like could make it rather versatile, as long as you are comfortable using almond milk for passover.

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posted June 7, 2009 at 1:16 pm

oh its june 7 and cleaning out the pantry there are 2 boxes of matzah so i looked up leftover matzah and found your article I HAVE AN OLD MOLLY GOLDBERG COOKBOOK TOO the stories alongside the recipes are worth reading even if you never look at the recipes themselves i will pull it out and try the charlotte! thanks for reminding me of an old friend while the kids are fighting over because the little one keeps screaming BINGO!

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posted June 8, 2009 at 7:22 am

Let me know how you like it!

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