35 Recipes for Passover
and All Year Long
by Michele Streit Heilbrun
with David Kirschner
Pub Date: March 2017
Clarkson Potter

(Penguin Random House)

Why 35 recipes and not 36? You’ll need to ask Michele Streit Heilbrun, the book’s co-author and scion of the famed STREIT’S MATZO family, which has been making and selling Passover products for over 100 years

Michele (Mikie) Streit Heilbrun is the co-owner of Streit’s, one of the top two matzo companies in the world. With five generations of matzoh makers in her family, she is passionate about using the Bread of Affliction. She shares 35 recipes– both from her family and fresh favorites, along with brief memories. Her dishes include Matzo Granola, Caesar Salad with Matzo Croutons, Matzo-Mustard Crusted Salmon, Meatloaf with Charred Tomato Glaze, Cheesy Lemon Pancakes, Matzo Tiramisu, Matzo Spaetzle, Matzo pizzarella, and Matzo Spanikopita.

The book is matzoh sheet-sized and appropriately dimpled on the cover.

A good use of seder leftovers that can be used as fillings.

4 plum tomatoes, diced
1/?2 white onion, diced
1 jalapeño pepper, seeds removed, minced
Juice of 1 lime
1/?4 cup chopped fresh cilantro
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper

2 cups matzo meal
1 teaspoon kosher salt
1/?2 teaspoon chili powder
2 cups warm water
2 tablespoons extra-virgin olive oil
1 egg

18 ounces cooked brisket, chicken, or cooked vegetables
Sliced red onion

Make the salsa: In a bowl, stir together the tomatoes, onion, jalapeño, lime juice, cilantro, and olive oil. Season with salt and pepper.

Make the tortillas: In a large bowl, stir together the matzo meal, salt, and chili powder. Combine the warm water, olive oil, and egg, then pour into the dry ingredients; mix until a smooth dough forms. Allow the dough to rest, uncovered, for 5 minutes.

With slightly damp hands, form 1/?3 cup of dough into a flat disc. Place each disc between two sheets of plastic wrap and use a rolling pin to roll it into a 7-inch circle about 1/?4-inch thick; carefully peel off the plastic wrap. Repeat with the remaining dough.

Heat a non-stick skillet or griddle over medium-high heat. When it just begins to smoke, place 1 tortilla in the pan and cook until some dark brown spots appear, about 30 seconds or so. Use a spatula to flip it and cook for another 30 seconds. Transfer to a plate to cool and repeat with the remaining tortillas. It is okay to stack the cooked tortillas.

Make the filling: Place the brisket or chicken and half of the salsa in a medium saucepan over medium heat, cover, and gently simmer until warmed through, about 10 minutes.

Serve the filling in the tortillas, topped with cilantro, red onion, and additional salsa.

Note: The cooked tortillas feel stiff and brittle when they are removed from the pan, but as they cool and rest they will soften and become pliable. Store in an airtight zip-top bag.

Yield: 10 tortillas

Makes about 50 cookies.

1 cup matzo cake meal
¼ cup EACH: matzo meal, potato starch
¾ teaspoon baking soda
1 teaspoon kosher salt
16 tablespoons (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
? cup (packed) light brown sugar
2 teaspoons vanilla extract
2 large eggs
2 cups chocolate chips

Place a rack in the middle of the oven and preheat the oven to 375 degrees. Line two baking sheets with parchment paper.

In a small bowl, whisk together the matzo cake meal, matzo meal, potato starch, baking soda and salt.

In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until light and fluffy, 1 minute. Add the granulated and brown sugars and beat for 2 minutes, scraping down the sides as needed with a rubber spatula. Add the vanilla, beating until combined, then add the eggs one at a time, beating for 1 minute after each to incorporate. Reduce the speed to low and add the dry ingredients in three batches. Fold in the chocolate chips.

Using a 1-tablespoon measure, scoop the batter onto the prepared baking sheets, leaving 2 to 3 inches between cookies — they will spread during baking. Bake one sheet at a time until the cookies are evenly golden-brown, 8 to 10 minutes, rotating the sheet after 4 minutes. Remove from the oven and let the cookies rest on the baking sheet for 1 minute, then transfer to a wire rack to cool. Repeat with remaining dough, cooling the baking sheets between batches. Once the cookies have fully cooled, store them in an airtight container for up to 2 weeks.

About the author