Passover Recipes from the Kitchen of Evelyn Stock

We ran into Evelyn Stock at the Scarsdale Bowl and she promised to share a few recipes for Passover. As promised, at 11:00 that night, directly on the heels of the Bowl dinner, Evelyn was up typing recipes and forwarded these to us to share with you for your Seder table next week.

Evelyn says, "For years, I have made what is called a matza kugel. Everyone who has had it has adopted as one of the dishes served at their Seders, The trick is to make enough so that you can have it in the morning with coffee. Also there are two desserts, both good for Passover AND for the rest of the year. And you don't have to be Jewish to make them.

APPLE PASSOVER KUGEL

4 matzos
3 eggs, well beaten
½ t. salt
½ C. sugar
¼ C melted butter or margarine
1 t. cinnamon
½ C. chopped walnuts (optional—I don't use them)
2 large apples, pared and chopped (not too small)
½ C. raisins (blond preferred)

Directions:

Preheat oven to 350 degrees. Grease 9 inch square pan.
Break matzos into pieces, Soak in water until soft. Drain but do not squeeze dry. Beat eggs with salt, sugar, melted far and cinnamon. Add to matzo mixture. Stir in chopped nuts, raisins, and apples. Bake for 45 minutes or until lightly browned. Serves 6. May be doubled and made in a 13 x 9 pan.

BOCCONE DOLCE (Sweet Mouthful)
(Can be made for Passover)

Serves 8
This was my husband's favorite dessert.

4 eggs
Pinch of salt
¼ t, cream of tartar
1 1/3.C sugar
6 oz. semi-sweet chocolate pieces
3 T. hot water
3 C heavy cream
1 pint fresh strawberries

Directions:

Meringue Layers
1. Preheat oven to very slow 250 degrees.
2. 2. Beat until stiff the egg whites, salt, and cream of tartar.
3. Gradually beat in 1 Cup sugar and continue to beat until the meringue is stiff and glossy.
4. Line baking sheets with waxed paper and on the paper, trace 3 circles, each 8 inches in diameter. Spread the meringue evenly over the circles, about ¼ inch thick and bake for about 20 to 25 minutes or until meringue is pale gold and still pliable.
5. Remove form oven and carefully peel waxed paper from bottom. Put on cake racks to dry.

Filling
1. Melt chocolate and 3 T water over hot water.
2. Whip cream until stiff. Gradually add 1/3 C sugar and beat until very stiff.
3. Slice strawberries.

Presentation:
Place a meringue layer on serving plate and spread with a thin coating of melted chocolate. (I do both at the same time.) Then spread a layer about ¾ inch thick of the whipped cream and top this with a layer of the sliced strawberries. Put the second layer of the meringue on top, spread with chocolate if you have not yet done that, another layer of the whipped cream and strawberries. Top with the third meringue layer. Frost sides and top smoothly with remaining whipped cream. Decorate with additional strawberries (you might want to have some dipped in chocolate) or remaining chocolate piped through a tube. Refrigerate for at least 2 hours before serving. Can be made a day ahead.

When serving, use a serrated knife since the chocolate will harden.

MATZO GRANOLA

Nonstick cooking spray
3 cups crumbled whole wheat matzo or matzo farfel
1 1/2 cups sliced almonds
1 1/2 cups roughly chopped pecans
6 tablespoons margarine
1/2 cup dark-brown sugar
1/2 cup honey
1 teaspoon coarse salt
4 teaspoons ground cinnamon
1/2 cup raisins
1/2 cup golden raisins

Directions

1. Preheat oven to 325 degrees. Spray a rimmed baking sheet with
cooking spray; set aside.
2. In a large bowl, mix together matzo, almonds, and pecans. Spread
matzo mixture in an even layer on prepared baking sheet. Transfer
to oven and bake until toasted, about 15 minutes, stirring every 5
minutes.
3. Meanwhile, place margarine, sugar, honey, salt, and cinnamon in a
medium saucepan. Place over medium-low heat and cook until
margarine is melted and mixture is well combined.
4. Transfer toasted matzo mixture to a large bowl and add margarine
mixture; toss to coat. Return mixture to rimmed baking sheet and
transfer to oven. Bake, stirring frequently, 10 to 15 minutes.
Remove from oven and let cool.
5. Stir cooled granola on baking sheet and transfer to an airtight
container, breaking up larger pieces. Add raisins, cover
container, and shake to combine. Granola may be stored in an
airtight container at room temperature for 1 to 2 weeks.

CHOCOLATE ROLL (from The New York Times Cookbook)

5 large eggs, separated
3 T. strong coffee
2/3 C. sugar
Cocoa
6 ounces semisweet chocolate
1 ¼ C. heavy cream, whipped

Directions:

1. Preheat oven to moderate 350 degrees F. Butter a jelly roll pay (8 x 12 inches). Line it with wax paper and butter the paper.

2. Beat the egg yolks and sugar until thick in pale in color.

3. Melt the chocolate in the coffee over low heat, stirring until chocolate melts. Cool mixture slightly, then stir into the eggs yolks.

4. Beat the egg whites until stiff and fold it into the chocolate mixture.

5. Spread the mixture evenly onto the prepared pan. Bake for 15 minutes, or until a knife inserted into the middle comes out clean. Do not overbake.

6. Remove the pan from the oven and cover the cake with a damp cloth. Let stand for 30 minutes or until cool. Loosen cake from the baking sheet and dust cake generously with cocoa (or cocoa confectioners sugar combination). Turn the cake out on wax paper, cocoa side down.

7. Carefully remove paper from the bottom of the cake. Spread the cake with whipped cream, sweetened and flavored to taste*, and roll up like a jelly roll. The last roll should deposit the log, seam side down on a long board or platter. Dust the top with more cocoa.

* You can also fill the roll with a chocolate or white chocolate ganache. (Melt chocolate into heavy cream, and whip.)