I’m posting on a Thursday night, I know. It’s all Passover’s fault.
Have I mentioned that Passover is eight days long?
Yep. It started last Friday night and will end this Saturday night. I will be off all digital devices for the next couple of days in observance of the holiday, so I can’t wait to catch up with everyone Saturday night! I also can’t wait to eat sushi again on Saturday night. Back to normal food.
My son just told me that Passover is his favorite holiday, which made me happy. It means that all of my private angst about what to eat during this time hasn’t made its way over to him. I mean, sure, it’s hard to subsist on what could double as an extreme fad diet for eight days, but the kids really have fun with the holiday. And nothing is more rewarding than watching your children enjoy traditions.
Well, actually, frozen margaritas are pretty rewarding. So are trips to Tahiti. But yeah, sharing things with children is definitely cool, too.
Years ago, I went to a graduation party for one of my students, an exceptional young man who stood out as one of the kindest people I’ve ever taught. I asked his mother how she did it. How did she make him turn out so well? And her answer was as welcome as it was unexpected: she said that she and her husband had always shared their interests with their children.
At first, her answer confused me. Why would that make a difference? But a few years of thinking later, I get it. We share the things we love with our children in hope that they will form a bond with us and with generations both past and future. We teach them values, and we also teach them how to love the world around them. And the only way we can do that is by sharing our own loves. That’s why when I bake, I love having a child at my elbow, watching. And when I observe a holiday, I want them right there with me.
This final Passover recipe of the year on Just About Baked is simple, delicious, and classic. People make this as bark, or you can do what I’ve done and make the pieces much smaller using a crumbled version of matza known as farfel, resulting in handfuls of caramelly, buttery crunch. It’s as basic as recipes come, but sometimes, those are the best!
Thanks for putting up with me during this week of flour-free Passover baking. I’ll be back on Monday with my usual fare. In the meantime, enjoy your weekend, and spend it doing things you love. And, of course, sharing that love with other people.
2 cups matza farfel (or crumbled matza)
1 and 1/2 cup sliced almonds (I used blanched)
1/2 cup unsalted butter
1/2 cup firmly packed light brown sugar
1/2 teaspoon salt
2 tablespoons water
2 cups chocolate chips
- Preheat the oven to 325. Line a cookie sheet with a silicone baking mat or parchment paper. Set aside.
- In a bowl, toss the matza farfel with the almonds. Set aside.
- In a saucepan over medium heat, bring the butter, brown sugar, salt and water to a boil, stirring constantly. When the mixture is boiling, carefully pour it over the matza and almonds and mix until coated.
- Spread the mixture onto the prepared baking sheet. Bake until golden, 25-30 minutes.
- Remove from the oven and sprinkle with the chocolate chips. Wait 5 minutes and then spread the chocolate over the matza.
- Let the chocolate set (about 2 hours), or refrigerate until set (about 30 minutes). Break into pieces and serve. Store in an airtight container.