Oy Vey, Passover is here!

It’s that time of year when family and friends gather around the table, eat chopped liver, matzo balls, and brisket! Yes, Passover is here, the one week where its possible to get sick of one food and one food only, Matzoh. Its not like matzoh is bad or anything, but when one consumes it for a week your options seemed limited. However, if there’s a will there’s a way (especially in the kitchen).

-Chocolate matzoh,
-Matzoh Brie (eggs, matzoh and sugar)
-Lox, eggs, onions (LEO) & Matzoh,
-Matzoh sandwich,
-Matzoh pizza,
-Matzoh cake,
-Matzoh & jelly

Passover also consists of those classics like brisket, apricot chicken, broccoli casserole, charoset (a mixture of fruit and nuts) and of course Matzoh Ball (M-Ball) soup. My Nana and Grandma make some of the best M-Balls around with fantastic homemade chicken broth. My Papa always used to ask for bigger M-Balls and my Nana would always deny his request. Finally one year my Nana, brother and I finally decided to give Papa what he wanted. We made a M-ball the size of a grapefruit. I’m still waiting for our “World Record” for the largest M-ball in the world! We gently placed it in a shallow pool of broth and presented it to him. He stared, confused, a little amazed and finally spoke “ why so big, I like smaller ones”. Lets just say you can’t please everyone (on Passover).

Here’s a sweet treat from me to you on this filling holiday. The best Macaroons (coconut cookies) ever that can be made not only for Passover but any occasion. Happy Passover everyone!

Chocolate Dipped Mac’s

2 14oz bags of sweetened flaked coconut
1 14oz can sweetened condensed milk
2 Tbsp sour cream
1 Tbsp heavy cream plus ¼ cup
1 1/2 Tsp. vanilla extract
3/4 lb bittersweet chocolate

Preheat to 325 degrees. Line baking sheet with parchment paper.

In a large bowl, mix together all ingredients until thoroughly combined.  Press dough into a soup spoon or small ice cream scoop and release onto the baking sheet. Bake for 20 minutes.  Remove from oven and let cool.


Melt the chocolate with a ¼ cup of cream until thick and smooth.

Dip one side of each macaroon in melted chocolate and place on a tray lined with wax paper.  Refrigerate for 20 minutes before serving!

Keep on cooking!!