March 4, 2024
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Linking Northern and Central NJ, Bronx, Manhattan, Westchester and CT

Pesach Is Coming, Ready or Not

I try to think of things to make that are versatile. These blintzes are great because you can fill them with cheese or potato as most people do. However, you can also change it up and use them as a meat appetizer or serve along a main dish as well.

Chicken Blintzes

To make the blintzes you will need:

 

  • 8 eggs
  • 1 tsp salt
  • 2/3 cup water
  • ½ cup potato starch

 

Beat eggs, dissolve potato starch in water, add to egg mixture, add salt.  This year I have been doing this in a mixer and I find the potato starch gets incorporated much better.  Heat a small frying pan (Teflon is best). I usually spray the pan with nonstick spray and periodically, every two blintzes or so, respray and add oil if needed.  When brown, flip onto a sheet of parchment.  Stack up until ready to fill, putting  parchment paper in between each one. This recipe yields about 15 blintzes.

Filling:

 

  • 2 cups leftover chicken (Soup chicken is perfect. You can also use leftover shredded meat if you want.)
  • 1 potato, cooked and mashed
  • 1 egg
  • 1 small onion
  • Salt, pepper
  • 2 tbsp oil

 

Saute onion in oil. Add all together and fill and roll each blintz.

Vegetable Filling

 

  • 1 onion, diced
  • 2 carrots, grated
  • 1 lb. shredded cabbage
  • ¼ cup potato starch

 

Saute vegetables, add in potato starch. Cool and fill each blintz.

Flourless Chocolate Brownie Cookies

 

  • 3 cups powdered sugar
  • 2/3 cup cocoa powder
  • ¼ tsp sea salt
  • 3 large egg whites at room temperature
  • 1 tbsp vanilla extract
  • 2 cups chocolate chips

 

Preheat oven to 350. In a large bowl, mix sugar, cocoa powder and salt. Whisk in egg whites until just moistened.  Add in chips. Spoon thick batter onto sheets in small mounds. Chill for five minutes to keep from spreading when in oven.  Bake for 14 minutes or until tops are glossy and cracked somewhat.

Cinnamon Cake

 

  • 8 eggs, separated
  • 1 ½ cups sugar
  • ¼ cup oil
  • ½ package vanilla sugar
  • 1 cup potato starch
  • ½ tsp salt
  • 1 tsp coffee dissolved in 2 tbsp boiling water
  • 2 tsp cinnamon

 

Beat whites in 1 cup sugar and set aside. Add ½ cup sugar to yolks and beat well. Then add the rest. Beat until combined. Gently fold whites into yolk mixture and bake in a greased tube pan at 350 for 35–60 minutes. Invert to cool.

I strongly suggest investing in a very good mixer for Pesach with an extra bowl. If you do a lot of your own baking, you deserve a good one.

By Gail Hochman

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