Jewish Holiday Cooking & Baking:

Vegetarian Passover Brunch Recipes

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The Jewish Holiday Baker

50 original recipes for the traditional baked goods associated with the major holidays--challah for Shabbat, hamantashen for Purim, macaroons and matzah for Passover, jelly doughnuts for Chanukah--as well as delicious and exotic alternatives from around the world: Yemenite kubbanah, Turkish boyos, German schnecken, Russian babka, Hungarian strudel, Parisian pletzel, Mexican banana cake, Syrian ka'ak.



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Apricot Sauce for Passover Latkes and Matzo Brei

Passover breakfast in my house would not be complete without this homemade latke topping to put on my Passover latkes or Matzo brei. Grandma Sue made it every year, and now that she's over 3,000 miles away, I had to get the recipe from her to make it myself. Fortunately, it couldn't be easier. However, as always what you use in it is KEY. This will NOT taste the same if you use Turkish Apricots, which are far sweeter than the California Apricots, and don't have the tang. You can tell which is which because generally the Turkish apricots are lighter in color, but if the apricots you are selecting among are not labeled, ask, and just know, it really does matter what kind you use.

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Put apricots in large sauce pan with lid. Put in water until apricots are just covered (err on the side of too little water rather than too much, as you can always add more) . Bring to a boil, then lower heat to a VERY low simmer. Cover, but keep lid slightly ajar. Let simmer, keeping an eye on the pot, and stirring every 10 minutes or so. Eventually, apricots will start to break up and mixture will thicken into a sauce. Watch more closely at this point, because this is when the bottom can burn. When sauce appears thick enough, turn off and remove from heat. You can add lemon juice or sugar to taste, but I've never had to in all the years I've made this using top quality dried California apricots.


Ingredients

dried California Apricots

lemon juice (optional)

sugar (optional)

water


Matzah Plate

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