Molly Goldberg Jewish Cookbook (30 page)

Beat together the egg yolks, water, salt, onion, and matzo meal. Fold in the egg whites carefully but thoroughly.

Melt half the shortening in a skillet. Drop the batter by the table-spoonful and fry until lightly browned on both sides. Add additional shortening as required.

Serve hot as an accompaniment to meat dishes, or as a separate course with applesauce. If served as a breakfast pancake, omit the onion and serve with sugar.

MATZO CHARLOTTE

4 matzos

3
^e
gg y°
^lks

^l
A
cup orange juice

2 teaspoons grated orange rind i teaspoon salt

Va
cup sugar

3 tablespoons melted shortening 3
^e
gg whites, stiffly beaten

Soak the matzos in cold water for 5 minutes. Drain well. Mash as fine as possible.

Beat together the egg yolks, orange juice, orange rind, salt, sugar, and 2 tablespoons of the shortening. Add the matzos and mix very well. Fold in the egg whites thoroughly. Preheat oven to 350
⁰
.

Grease a 2-quart baking dish with the remaining shortening. Pour the mixture into it.

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Holidays

Bake for 30 minutes, or until browned and set. Serve hot as an accompaniment to meat dishes, or as a dessert, sprinkled with sugar and cinnamon.

Mrs. Kerrigan dropped in one day for lunch and I was having
matzo brie.
She thought it was a wonderful dish and when she found out that it was nothing but matzo and eggs she said it sounded wonderful for her to serve for Lent. She tried it out on Mr. Kerrigan, and he said send the recipe to Ireland so his folks would have it for the Lenten season. So she sent the recipe, but they couldn't find matzo over there and so after she sent them some matzo and they tried the recipe they loved it. So every year for Lent, Mrs. Kerrigan sends matzos to Mr. Kerrigans family in County Sligo and every year they get a letter saying how much they enjoyed the
matzo brie.

MRS. KERRIGAN'S MATZO BRIE

fried matzo
                                 
4 matzos

4
^e
gg
^s

1 ^&E>"

1V2
teaspoons salt

3 tablespoons shortening

Soak the matzos in cold water for 2 minutes. Drain and crumble.

Beat the eggs and salt together in a bowl. Add the matzos, mixing until well coated.

Heat the shortening in a large skillet. Pour the mixture into it. Frj until browned on both sides.

Serve with a little sugar sprinkled on top, or with a little jelly.

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The Molly Goldberg Cookbook

MATZO-MEAL DUMPLINGS

1 cup matzo meal

1 cup boiling water

3 tablespoons melted shortening

i egg, beaten

i teaspoon salt

V4
teaspoon white pepper

i tablespoon chopped parsley

Place the matzo meal in a bowl. Add the water, stirring constantly until thoroughly blended. Add the shortening, egg, salt, pepper, and parsley. Mix well. Chill for i hour.

Roll into l-inch balls between wet palms. Drop into boiling soup or boiling salted water. Cook over low heat for 15 minutes.

PASSOVER MUFFINS

3 eggs

1 teaspoon salt
³
A
cup milk
1
cup matzo meal
^l
A
cup cake meal

4 tablespoons melted shortening

Beat the eggs. Add the salt and milk. Mix well together. Add the matzo meal, cake meal, and shortening. Preheat oven to 350
⁰
.

Grease a muffin tin (12 muffins). Pour the mixture into it.

Bake for 30 minutes, or until a cake tester comes out clean.

This pie is my speciality. Not by me, but by Simon. When My Rich Cousin was just struggling, he used to eat with us, and his favorite dessert was this pie. He said that if

272

Holidays

he ever got rich he would have a cook and the only thing the cook had to know was how to make this pie. So when Simon got rich he hired a cook and he had her make a lemon meringue pie. It didn't turn out so so-so, and he sent the cook to me for lessons. I showed her this recipe and she's been with Simon for fifteen years now, and would you believe it
₇
Simon still says mine is better. It's the exact same recipe as this one. Some people are just stubborn. The Passover lemon filling is so good that I use a pastry crust the rest of the year with the same filling.

PASSOVER

LEMON MERINGUE PIE

i?/2 cups matzo meal

Ys
teaspoon salt

^l
A
cup melted shortening

3
^e
S§
^s

\V%
cups sugar

6 tablespoons butter

V3
cup lemon juice

1 tablespoon grated lemon rind

3 egg whites

Mix the matzo meal, salt, and melted shortening together. Press into a greased 9-inch pie plate.

Bake in a 350
⁰
oven for 20 minutes. Cool.

Combine the eggs,
Ys
cup of the sugar, the butter, lemon juice, and lemon rind in the top of a double boiler. Place over hot water and cook over low heat, stirring constantly, until the mixture is thick and coats the spoon. Cool. Pour into the baked pie shell.

Beat the egg whites until stiff but not dry. Fold in the remaining
V4
cup of sugar thoroughly. Pile over the lemon filling.

Bake in a 375
⁰
oven for 10 minutes, or until delicately browned on top.

²
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The Molly Goldberg Cookbook

MATZO-MEAL PUDDING

2 eggs

Vz
cup sugar

2 cups milk

4 tablespoons melted butter

i cup matzo meal

Vi
teaspoon salt

2 tablespoons brandy

Beat the eggs in a bowl. Add the sugar, beating well. Add the milk and butter, and mix. Add the matzo meal, salt, and brandy. Beat well together. Pour into a buttered 2-quart casserole or baking dish.

Bake in a 350
⁰
oven for 1 hour, or until set and browned on top. Serve in place of potatoes.

PASSOVER APPLE CHARLOTTE

4
^e
gg y°
^lks

V4
cup sifted sugar

2 teaspoons lemon juice

1 teaspoon grated lemon rind 6 apples, peeled and grated
Vi
cup matzo meal

4 egg whites
Vs
teaspoon salt

2 tablespoons shortening

Vi
cup ground blanched almonds

Beat the egg yolks in a bowl. Add the sugar, beating until thick and light in color. Add the lemon juice, lemon rind, apples, and matzo meal. Mix well.

Beat the egg whites and salt until stiff but not dry. Fold into the apple mixture carefully. Preheat oven to 350
⁰
.

Grease a 9-inch spring-form pan with the shortening and dust with

274

Holidays

some of the almonds. Pour the mixture into it. Sprinkle tht
_A
emain-ing almonds on top.

Bake for 40 minutes, or until set and browned on top. Carefully run a knife around the edge and remove the sides of the spring form. Serve warm or cold.

I must be the biggest amusement for my family. I don't know, but at first every time I made this spongecake my whole family made little bets, will it fall or won't it. The first time I ever made it, it fell. That was the first time and the last time. Sammy and Rosie weren't even born yet, and to hear them talk you would think they were spectators. So now it's a tradition, will it fall or not? It will not! I learned my lesson the first time, and the secret is in the recipe, but would I tell them? Not at all. Why should I spoil their fun?

PASSOVER SPONGECAKE

12 egg yolks

2 cups sifted sugar

i^4 cups potato starch

^l
A
cup sifted matzo meal

^l
A
teaspoon salt

2 tablespoons lemon juice

12 egg whites

Beat the egg yolks. Gradually add the sugar, beating until thick and light in color. Sift the potato starch, matzo meal and salt onto the yolk mixture, but do not mix. Add the lemon juice.

²
75

The Molly Goldberg Cookbook

Line an oblong, oiled pan with wax paper, aluminum foil, or brown paper. Preheat oven to 325
⁰
.

Beat the egg whites until stiff, but not dry. Pile on previous mixture and fold in carefully but thoroughly. Pour into the prepared pan.

Bake for 1 hour, or until a cake tester comes out clean.

PASSOVER ALMOND MACAROONS

3 egg whites

Vs
teaspoon salt

\V%
cups sugar

2
^x
/4 cups ground blanched

almonds 2 teaspoons matzo meal

Beat the egg whites and salt until stiff but not dry. Add the sugar, almonds, and matzo meal. Fold in thoroughly. Preheat oven to 300
⁰
.

Grease a cooky sheet and dust lightly with matzo meal. Drop the mixture by the teaspoonful, leaving space between each. If desired, half a blanched almond may be placed on each macaroon.

Bake for 15 minutes. Cool.

PASSOVER NUT COOKIES

3
^e
gg
^s

Vi
cup sugar

2 tablespoons brandy

iVa
cups finely ground nuts

(hazelnuts or almonds) 1 tablespoon matzo meal
Vi
cup hazelnuts or almonds,

halved

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Holidays

Beat the eggs until light. Add the sugar, beating until thick. Add the brandy. Mix well. Preheat oven to 300
⁰
. Fold in the ground nuts thoroughly. Shape into i-inch balls and place on a cooky sheet 2 inches apart in each direction. Place half of a nut in the center of each and press down gently.

Bake for 20 minutes, or until lightly browned. Loosen the cookies from the pan immediately after removing from the oven.

PASSOVER JELLY ROLL

5 egg yolks
Yi
cup sugar

4 tablespoons sifted potato starch

5 
^e
gg whites

6 tablespoons jelly

Grease a jelly-roll pan, about 11 x 17 inches, and line it with wax paper. Grease again.

Beat the egg yolks. Add 5 tablespoons of the sugar, beating until thick and light in color. Add the potato starch. Mix well. Preheat oven t0 4oo°.

Beat the egg whites until stiff but not dry. Fold into the egg-yolk mixture thoroughly. Pour into the pan.

Bake for 12 minutes, or until a cake tester comes out clean.

Sprinkle the remaining sugar on a large piece of wax paper. Turn the cake out onto it. Remove the paper in which it was baked. Roll up the cake carefully and cool. Unroll, spread with the jelly, and roll up tightly. Chill.

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The Molly Goldberg Cookbook

PASSOVER PARTY CAKE

³
A
cup sifted sugar

1 cup finely ground blanched almonds

6 egg whites

2 tablespoons potato starch

Mix the sugar and almonds together. Beat the egg whites until stiff but not dry. Fold in the nut mixture gently. Preheat oven to 300 °.

Grease two 9-inch layer-cake pans and dust lightly with the potato starch. Pour the mixture into them evenly, smoothing the tops.

Bake 40 minutes.

Cool. Spread whipped cream between the layers and over the top, or ice with the following filling:

Vi
cup sugar

^l
A
cup freshly brewed coffee

4 egg yolks

Y4
pound sweet butter

Y2
cup heavy cream, whipped

Boil the sugar and coffee for 10 minutes. Beat the egg yolks in the top of a double boiler. Gradually add the coffee syrup, stirring constantly. Place over hot water and cook, stirring constantly until mixture coats the spoon. Strain and cool.

Cream the butter, gradually adding the egg yolk mixture. Mix well. Fold in the whipped cream.