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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Passover Latkes

These airy latkes are perfect for Passover breakfast. If you are watching your cholesterol, make this with egg whites, and put in one egg yolk for flavor if you desire. Eggs taste best when they are purchased fresh, which means, if there is a farmer's market near you, get your eggs from there instead of from the grocery store. You will be shocked at the difference in flavor.

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Break eggs into large mixing bowl. Blend lightly with fork. Add a dash of salt. Stir matzo meal into eggs until batter is stiff. Add water to thin batter until it's easy to stir, but not too watery.

Add a thin layer of vegetable oil to a heavy medium-sized skillet. Heat until medium-hot. Pour matzo mixture into skillet a spoonful at a time. Do a test pancake to make sure oil is hot enough (latke should start to sizzle around the edges immediately). when center of latke starts to make little bubbles and edges look crispy, flip with a spatula and cook the other side. Taste first pancake to make sure texture is light enough. If too dense, add a little more water to the batter.

Repeat for additional pancakes until batter is finished.

Top with Homemade Apricot Sauce or one of your favorite natural fruit preserves. (I like to use strawberry.)


Ingredients

2 eggs per person

matzo meal

salt (to taste)

vegetable oil for frying


Matzah Plate

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