Watch CBS News

Ask A Baltimore Expert: Best Matzo Recipes For Passover

Matzo is an unleavened bread, deemed Kosher, which makes it acceptable to be used for the Jewish holiday of Passover. Baltimore's personal chef Shelbie Wassel uses matzo to create delectable dishes for her clientele.

Shelbie Wassel
Shallots Personal Chef Service
(410) 218-1059
shallotspersonalchefservice.com

Chef Wassel is the CEO and founder of Shallots Personal Chef Service, her home-based business which she has operated for 11 years. Chef Wassel also teaches cooking classes at Community College of Baltimore County.

Passover Matzo Brittle

Matzo sheets
1 cup unsalted butter or margarine
1 cup sugar
1 t. vanilla extract
12 oz. chocolate chips

Preheat oven to 350 degrees. Line a 15 1/2 X 10 1/2 inch jelly roll pan with foil. Grease well. Place matzo sheets side by side in the pan, carefully cutting sheets to fit. In a small saucepan, heat butter with sugar. Allow to boil for 3 minutes. Watch carefully to avoid burning. Take off heat and stir in vanilla. Pour syrup over matzo. Bake 8-12 minutes, until slightly browned. Remove from oven. Sprinkle with the chocolate chips. As chocolate softens, spread with a knife to cover the matzo. Cool in fridge. Once cool, peel off foil and break candy into pieces.

Optional toppings to be added once chocolate has been spread:

Coconut
Chopped pecans
Chopped pistachios
Chopped pieces of dried fruit
Sprinkles
White chocolate drizzle
Mini marshmallows

Keep refrigerated

Passover's Best Fried Chicken

Bland oil (flavorless) for frying
1/8 t. each of cayenne pepper, dried basil, dried parsley, garlic powder
and onion powder
½ t. regular or hot paprika
4 egg whites, beaten
½ cup extra ground matzo meal (swirl regular matzo meal in food processor
to create a smoother texture)
½ cup regular matzo meal
¼ t. baking powder (there is Kosher baking powder)
1 (3lb) chicken, cut into 8 pieces
Kosher salt and freshly ground pepper to taste
Honey

Pour oil to a depth of about 2 inches in a large Dutch oven. Heat over medium-high heat until a deep fry thermometer reaches 375 degrees. Combine all the spices in a small bowl and set aside. Put egg whites into a bowl. Combine all of the matzo meal and the baking powder. Place in a third bowl.

Working with one piece at a time, dip the chicken into the egg whites and press into the matzo meal to coat. Shake off excess; transfer chicken to a rack set inside a baking sheet. Working in two batches, fry chicken until crispy and cooked through, 10-12 minutes. Transfer chicken to paper towels and sprinkle with the spice mixture, salt and pepper. Serve with honey as a dipping sauce.

Passover Mocha Fudge Brownies

2-¾ oz. bittersweet chocolate
¼ cup unsalted butter
2 eggs
1/8 t. salt
¾ vanilla extract
2/3 cup sugar
½ cup Passover cake meal
1 T. instant coffee crystals
½ cup chocolate chips
½ cup chopped walnuts or pecans (optional)

Melt chocolate with butter over a double boiler and cool. Beat eggs with salt until thick. Gradually beat in sugar and vanilla. Beat in the cooled chocolate mixture. Gradually add the cake meal and instant coffee, and beat until well blended. Stir in the chocolate chips and nuts, if using. Pour into a well-greased 8-inch pan. Bake at 350 for about 35 minutes.

Related: Best Bakeries In Baltimore For Passover Desserts

The Perfect Gefilte Fish Loaf 

Approx. 2 pound jar of gefilte fish (Reserve about half of
the liquid)
1 onion, roughly chopped
1 carrot, chopped
1 rib of celery, roughly chopped
½ t. pepper
1 t. sugar
4 T. oil
¼ cup matzo meal
3 eggs, beaten

Preheat oven to 350 degrees. Place veggies in the bowl of a food processor. Blend well. Add fish, and blend until all is combined. Add all remaining ingredients, except for the liquid from the jar. Mix well. Add as much liquid as necessary to have a good consistency. You don't want it too dry or too moist. Bake in a well-greased 8-inch square pan for 1-¼ hours. Double recipe for a 9 X 13 inch pan. Do not double liquid; add as needed.

Flavorful Matzo Ball Soup

4 egg whites
4 egg yolks
½ t. salt
Large pinch of pepper
2 T. Bland (unflavored) oil
1 cup matzo meal
2 quarts or more chicken broth

Beat the egg whites until stiff. In a different bowl, beat the yolks, salt and pepper until yellow and fluffy. Add the oil to the beaten yolks. Sprinkle the matzo meal onto the beaten egg whites and fold in gently. Set aside for about 5 minutes, and then fold the whites and yolks together. Bring a large pot of water to a boil. Wetting your hands, make walnut sized balls and add to the boiling water. Reduce heat to medium and cook about 20 minutes. The balls will float to the top. Remove with a slotted spoon and drain if you wish, on a paper towel. Add to simmering chicken broth and allow flavors to meld. Add pieces of chicken and cooked veggies. Season with additional salt and pepper as needed.

Related: Ask A Baltimore Chef: 5 Traditional Chanukah Recipes

Vickie Lawson is a freelance writer whose work can be found on Examiner.com.

View CBS News In
CBS News App Open
Chrome Safari Continue
Be the first to know
Get browser notifications for breaking news, live events, and exclusive reporting.