This is the first year that I have to prepare for Passover on my own. For the past fourteen years I’ve spent the holiday with my in-laws in Florida and before that it was traditionally a holiday hosted by extended family. Like many others I never imagined being confined to my own home unable to travel to be with loved ones for the holiday because of COVID-19. Our Passover will take place over Zoom and the only silver lining is that we’ll be able to celebrate with both sides of our family, albeit on the Internet. I am finding some comfort in planning the menu and starting to cook for our Seders. I’ve pulled out old family recipes from my recipe box for inspiration, and am trying a few new ones based on the limited grocery trips we’re able to take. I kept the kids busy this afternoon making Chocolate Covered Matzo (there’s a reason it’s also referred to as Matzo crack) it is possibly the best thing about Passover. It’s very similar to my Grandma Syl Cookie recipe, the shortbread is just replaced with Matzo. The recipe is posted below and if you’re looking for inspiration for your own Seder here is what else I’m serving:
2020 Passover Menu: Every Passover Seder needs a Traditional Charoset. I started my prep today with a big pot of this Matzah Ball Soup. I’ve given up on Grandma Mitzi’s brisket with Lipton Onion Soup in favor of this one: Tori Avery Holiday Brisket which I made and posted about over Hanukkah. If brisket is not your thing or you’re having trouble finding one, you can always make a Simple Skillet Chicken. I like to make an easy roasted vegetable alongside brisket or chicken. These Roasted Root Vegetables with Rosemary would in fact be delicious cooked in the same pan as the skillet chicken. We’re not big potato people but both these dishes look good and are Passover friendly: Crisp Smashed Potatoes with Fried Onion and Parsley or if you want to get fancy try Martha’s Potato Kugel Gratin. With all the matzo being eaten, I like to have plenty of greens on my table. Try my Favorite Quinoa Salad and dress up simple green’s with my go to vinaigrette. Of course the highlight of the meal will be Chocolate Covered Matzo aka Matzo Crack and I’ve posted my recipe below:
Chocolate Covered Matzo aka Matzo Crack
Warning: Keep in your freezer this is possibly the most addictive dessert ever
- 4-5 pieces of unsalted matzo
- 1 cup (2 sticks) unsalted butter
- 1 cup brown sugar
- 1/2 cup (or more) chocolate chips
- Optional toppings: chopped walnuts, sprinkles, coconut flakes, sunflower seeds
- Preheat oven to 350 degrees.
- Line a large baking sheet with foil and arrange matzo pieces in a single layer
- Combine butter and brown sugar in a saucepan and heat until just bubbling about 3-5 minutes, stirring frequently to avoid burning.
- Pour mixture over matzo pieces and spread to coat evenly
- Bake matzo in oven for approx 10-15 mins. Checking halfway through the make sure matzo doesn’t burn.
- Remove sheet pan from oven and immediately pour chocolate chips over matzo, using a knife to spread evenly. Let cool slightly for about 5 mins.
- Spread toppings over chocolate while it’s still warm, let cool on pan. Transfer to freezer otherwise it will be gone before you get to your Seders.