Happy Passover to all our friends and readers who celebrate! Check out our favorite Passover recipes!
Passover Rolls
Each year, my mom would make these delicious Passover rolls. My brother and I would have them for breakfast, slathered in butter and jam. We took them to school for lunch, filled with tuna or chicken salad and we ate them with dinner. My mom could never make enough! Almost a popover, light and slightly hollow, these rolls are tasty and are much better as sandwiches than matzah, which tends to break and crumble. The fresh herbs make the roll a bit savory—you can add other toppings that you like, such as rosemary, basil, dill or kosher salt. Your family is going to love them!
Foodie Lit
Megan Kimsey is a remarkable child and grows into a remarkable woman. Lurking beyond her Catholic upbringing, her physician’s training and her visions, is another life 400 years before. Her life as an Incan breaks through her consciousness, compelling her to go on a journey to the heights of the Andes and the remnants of the Incan Empire. “As she holds Bella, the image of Bella dissolves and she realizes that she holds her son from another life, Kantu, frozen to death.” Sometimes it is hard to know what you are seeing.
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Passover Rolls
Yield 2 dozen
2 1/2 cups water
2/3 cup canola oil
2 tablespoons sugar
2 teaspoons kosher salt
4 cups matzo meal
8 large eggs
2 tablespoons chopped fresh chives
3 teaspoons fresh thyme leaves
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Preheat oven to 375°.
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Line 2 baking sheets with parchment paper.
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Combine water, oil, sugar and salt in a large saucepan over medium-high heat. Bring to a boil. Reduce heat to low and add matzo meal, stirring well with a wooden spoon until mixture pulls away from sides of pan. Remove from heat and place dough in a bowl. Cool slightly. Add eggs, 1 at a time, beating at low speed with a hand mixer or briskly by hand until well combined, scraping sides and bottom of bowl after each egg. Stir in chives and thyme.
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With fingers moistened in oil, shape about 3-4 tablespoons of dough into a roll. Place each roll enough apart, so the sides will not touch even when expanding during baking.
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Bake at 375° for 55 minutes or until golden and crisp. Cool on a wire rack.
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Serve immediately. You may keep in the refrigerator for about 3 days, wrapping the rolls in plastic wrap.
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To freeze place on parchment line tray and play in freezer. After about 1 hour, you may put the rolls in a zip lock freezer bag.
#vegetarian #dairy free
