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Posts Tagged ‘Walnuts’

Toffee chocolate matzo. This stuff is truly crack. Completely utterly addictive crack. Once you start eating it, I guarantee, you will not stop. This is the best Passover candy ever. And I say that as a survivor of Hebrew School Passover candy sales, where we made our parents buy awful, awful candy for some sort of fund raising purpose. Girl Scout cookies sell themselves. Passover candy does not.

The recipe is very versatile. Matzo with toffee and chocolate makes an excellent base for any number of toppings. I liked the simplicity of just adding walnuts on top, but other variations on this recipe have used crystallized ginger, almonds, peanut butter chips or sea salt. Really it is very hard to go wrong here. Even without any toppings, this stuff flies off the plate.

A few notes: Stir the toffee constantly when you are cooking it on top of the stove. Watch the toffee carefully, there is nothing grosser than burned and bitter sugar. Rinse out the pan as early as you can after pouring the toffee over the matzo to prevent the remaining toffee from permanently sticking. If you are making a meat based Seder, then you can substitute margarine for butter. If you don’t have matzo and/or want to make this a year round recipe, use saltines or graham crackers instead of matzo. Finally, allegedly this will keep for a week, but I doubt it will last long enough to test that.

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Recently I have been on a tour of other peoples kitchens. I journeyed to Brooklyn to make La Petite Grocery Ravioli (mmmm….just as good the second time) and I went to Union Square to make this recipe. I have discovered that cooking is much easier with a sous chef(s). Not only do they chop the garlic and do the dishes, but they also take the photos! Thanks to Sous Chef Cha, this is the most thoroughly documented recipe I have ever made.

When I first read this recipe, I thought, yum! Then, of course, I mentally started modifying the recipe. Since fresh figs aren’t available right now, I used dried figs. Delicious, but I look forward to remaking this in the summer with fresh figs. If you use dried figs, try to massage them back into fruity shape so they slice better. Originally, the recipe called for Stilton and pine nuts, but I immediately thought that walnuts would be better. I bought a generic blue cheese instead of Stilton (Sorry Brits, but your cheese was overpriced at Food Emporium). The result was a delicious savory tart. Even my mom liked it and she is usually anti-onion.

Finally I know some of you are thinking, puff pastry again? I promise, I am not getting anything from the puff pastry lobby! If such a thing exists. Actually, it probably does in France, since they have legislation regarding bread. Only in France.

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Delicious Fig Bars

Wow, I cannot believe I have had the stand mixer for this long and not posted a recipe using it! Unacceptable! Thankfully, I found this recipe, which is practically designed to be used with the stand mixer. Seriously, this recipe a snap with it. The bars come together very quickly and it was mesmerizing watching everything get combined so easily. How did I ever bake without a stand mixer?!

These are usually called Food for the Gods and are a Filipino holiday treat. I’ve renamed them though because traditional bars have dates and the first time I made these with dates, I wasn’t in love with the date aspect. They were good, but the dates weren’t working for me. I had some leftover dried figs from the crostata and decided that I, a mere mortal, would tinker with the Food for the Gods. If I get struck by lightening, this is why.

But the figs in the bars are delicious! But perhaps I am partial to figs, so if you like dates, feel free to sub them back in. The bars are amazing either way, how could they not be with the scary amount of butter in them. I read the original recipe three time to make sure that I wasn’t overbuttering, but it really does call for three sticks! And all the nuts makes them very dense. So cut them into small squares and share the calories with others. Otherwise you’ll be like me, staring at an empty plate wondering where all the bars went.

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