Your Passover Dessert Recipes

Southern Fried Matzah

Submitted by DavidWise

1 1/2 sheets of matzah
1 egg
vegetable oil (peanut oil preferred)
salt
milk (optional)

Cover the bottom of a large skillet with oil and heat.

Break the matzah into small pieces and put them in a bowl filled with hot tap water to soften (one or two minutes). Drain the water, and squeeze out excess water by pressing on the matzah pieces as you drain.

Beat the egg in a small bowl and stir in a tablespoon of milk. When the skillet is hot, pour the egg over the matzah, and mix to ensure the matzah is fully coated. Spread the matzah evenly over the skillet and reduce heat to medium low. (It is important to start with very hot oil as this give the matzah a crispy exterior). Fry for a few minutes, until the matzah is golden brown, and then flip it over and continue frying until crisp. Break it up by stirring with a fork or spoon in the skillet. It should be crisp on the outside but moist inside. Salt to taste.

Raspberries and Blackberries in Red-Wine Syrup

Submitted byresidentalieninnationofisrael

1/2 cup sugar
2 cups sweet red wine (preferably Manischewitz Extra Heavy Malaga)
3 cups raspberries (13 1/2 oz)
3 cups blackberries (13 1/2 oz)

Use a 3-quart dry heavy saucepan to cook the sugar over moderately low heat, stirring slowly with a fork (to help the sugar melt evenly), until it is caramelized (melted and pale golden). Cook the caramelized sugar while swirling the pan (not stirring), until deep golden. Remove the pan from the heat and slowly add wine, then simmer 8 to 10 minutes, until sugar is dissolved and syrup is reduced to about 1 1/2 cups. Cool to room temperature.

Divide the berries among 8 serving bowls, then spoon syrup over berries.

New Zealand Pavlova

Submitted by kiwican

1/4 c boiling water (75 ml)
3 egg whites
1/1/2 c sugar (375 ml)
1 1/2 tsp vanilla extract (20 ml)
1/1/2 tsp kosher-for-Passover vinegar or lemon juice (20 ml)

Pre-heat oven to 400F.

Line a baking tray with parchment paper. Make sure the egg whites are at room temperature. Mix the egg whites, while adding the sugar, vanilla, and vinegar, until it's the consistency of meringue.

Drizzle in 1/4 cup boiling water while continuing to whip. Continue whipping for about 12 minutes, until stiff peaks form. Spread the mixture out on the parchment paper, making sure the edges are higher than the center.

When the oven is hot, put the baking tray in and immediately turn the oven off. Leave the pavlova in the oven for 4-5 hours.

Whip 1 cup of whipping cream. Spread the whipped cream on the baked pavlova, and top with a variety of fresh, sliced fruit, and/or grated chocolate.