The Passover Problem
April 3, 2009 at 12:00 am | In Baking / Cooking, Food | 63 CommentsEvery year, it’s the same thing; Endless sheets of dry, bland matzo, and very little else. Passover is not a fun holiday by any stretch of the imagination, having much more to do with loss and suffering than celebration, but I still don’t see why it must always be a miserable week to endure. I’m far from religious, and will readily admit that I do not keep kosher for the whole week, but I do participate in the family Seder and as always, am responsible for an appropriate and delicious dessert. In this case, it means no barley, wheat, rye, oats, spelt, corn, rice, peanuts, legumes, and leavening in general. As if it wasn’t tough enough being a vegan at a family dinner! This is why I don’t continue to observe beyond that one meal, because I value my health and personally can’t maintain a balanced diet with such limitations.
But, that doesn’t mean it’s impossible, and it’s certainly easy enough to brainstorm a solid sweet ending for Seder. In my case, I’m planning on making tartlettes with a toasted coconut crust, and filling them with the lemon curd from My Sweet Vegan, but more on that later. Your best bet is to rely on fruits and nuts- Go very simply with poached pears, or try some variation of panna cotta subbing in coconut yogurt for the soy (and the sky’s the limit when it comes to flavors) which you could pair with a fresh fruit sauce. Whip up a simple mousse in no time, or a frozen delight like pumpkin ice cream is sure to end the dinner on a sweet note.
If all else fails, many candies are very simple and naturally kosher for Passover, such as peanut butter and peppermint cups, fudge, or an all-time favorite in my household, the matzah toffee, as pictured above, from my cookbook. So simple and crowd-pleasing that even my omnivore mom volunteered to make it this year, it’s one sweet treat that we always have on hand to beat the Passover blues.
While it may be trying to keep kosher, everything will be just fine if you can whip up a batch (or two, or three…) of this stuff. Even if you don’t celebrate Passover, you may want to pick up a box or two of matzah while it’s on the market now; You’ll want to make it all year round!
Matzah Toffee
Matzah, to fit pan
1 Cup Margarine
1 Cup Dark Brown Sugar
12 Ounces (2 Cups) Semi-Sweet Chocolate Chips
Preheat your oven to 450 degrees and line a 15 x 10 inch jellyroll pan, or other shallow pan, with matzah boards. Fit them to cover the bottom evenly, without overlapping; you may need to break them to do so.
In a saucepan over medium heat, melt the margarine and brown sugar together and bring them to a slow boil. Maintain a gently boil without stirring for 3 – 5 minutes, until the mixture becomes thick enough to coat a spoon. Pour the sugar mixture over the matzah and spread evenly. Bake in the oven for 4 minutes and remove carefully.
Sprinkle the chocolate chips on top of the matzah, then return the pan to your oven for another 30 – 60 seconds. After it comes out of the oven this second time, gently spread the melted chocolate so that it covers the top as completely as possible.
Let the matzah toffee cool at room temperature until it has completely solidified. Break into pieces, and store in an airtight container.
Makes about 2 pounds of candy.
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Looks delicious!
Comment by Alisa - Frugal Foodie — April 3, 2009 #
Passover can really be difficult for a vegan, especially for Ashkenazy jews. Your matzah toffee looks delicious! Happy Passover Hannah!
Comment by yaelian — April 3, 2009 #
yummy these look delicious. Such a nice treat :)
Comment by snooky doodle — April 3, 2009 #
Some omit peanuts too because it’s technically a legume. So if you make peanut butter cookies, consider yourself lucky! (Well, if you have a peanut butter cookie in your hand you’re probably lucky anyway).
Happy passover!
Comment by Neta — April 3, 2009 #
I made the matzoh toffee last year, and it was a big hit. Yours looks great. Chag Sameach!
Comment by kitchenetta — April 3, 2009 #
Mmm these look amazing! Sadly I’ve not managed to find anything Matzah here but I have bookmarked this for the day I find some! (and I will!!)
Comment by Vegetation — April 3, 2009 #
Wow that looks delicious. I’ll have to pick up some matzah next time I’m at the store.
Comment by Lily — April 3, 2009 #
Yay for a Passover-friendly dessert!
Comment by Lauren — April 3, 2009 #
Delicious!
By the way, I stopped in Health in a Hurry yesterday! I was visiting my friend from Fairfield and she lives right around the corner. I got the carrot ginger soup, it’s so tasty. The women in there were so friendly as well!
Comment by Nicole — April 3, 2009 #
I already marked that recipe to try :-)
Comment by VeggieGirl — April 3, 2009 #
I love toffee more than any other candy :-) Can’t wait to try this recipe!!
Comment by jumbleberryjam — April 3, 2009 #
What a great recipe, my mom loves toffee…I think I’ll make this for her soon =)
Comment by Shelby — April 3, 2009 #
You’re full of creativity! The toffee looks crunchy and perfect.
Comment by Mary — April 3, 2009 #
Ooooohh—-Matzah Toffee, I’ve been waiting for you!
Enjoy your time with your family, Hannah!
Comment by Still Life in South America — April 3, 2009 #
Mmmm, the toffee looks fabulous! Funny how you called your mom and omnivore. It really is incredible how you make such amazingly creative and from what I can tell, delish foods that are vegan.
~ingrid
Comment by ingrid — April 3, 2009 #
A few week sago I saw a similar recipe somewhere else and filed it away to try. Thank you for reminding me!
Comment by Happy Vegan Lady — April 3, 2009 #
Now, that’s my kind of matzoh!
Comment by Jodye — April 3, 2009 #
I’ve made a similar variety with saltines… but I may need to try it with matzah just for fun! So tasty :)
Comment by stephchows — April 3, 2009 #
That toffee looks phenomenal! I must try it immediately.
Comment by omnidudemeandthebean — April 3, 2009 #
This looks fantastically delicious!
Comment by veron — April 3, 2009 #
It sounds simple and delicious. I have some matzah leftover from a kugel recipe. I’m going to try this!
Comment by pinkstripes — April 3, 2009 #
With this matzah toffee your Pesach problems are over ;) Looks so good!
Comment by linda — April 3, 2009 #
Matzoh Toffee looks delicious! I don’t think anyone could resist that!
Comment by Vegyogini — April 3, 2009 #
Matzoh Candy! now that’s brilliant!
I have a question though and my X husband is Jewish and can’t really answer it.. if you can’t eat wheat or grains, then why can you eat Matzoh? What’s it made of?
Comment by melomeals: Vegan For $3.33 a Day — April 3, 2009 #
Oooooooh yummy! I should probably start baking… Now!
Comment by tahinitoo — April 3, 2009 #
Thanks for sharing your Passover story- I wasn’t sure about all grains- I mad coconut macaroons (vegan of course) but they are binded with a wee bit of barley flour… oops, more for me :) I am planning on making this toffee-looks decadent, but so simple and feeds a crowd! :D
Comment by laci — April 3, 2009 #
We’ve had this on saltines!!! Matzoh sounds much, much better. Great recipe.
Comment by duodishes — April 3, 2009 #
oooh, that toffee looks excellent! I MUST try it at once ;)
Comment by Ed Coffin — April 3, 2009 #
See now I know nothing really about passover or seder. I don’t think that is really known here in Holland (altough I am sure we have strange little habits not known to the rest of the world..lol) but this recipe… sounds totally delicious!
Comment by Simone (junglefrog) — April 3, 2009 #
Sounds like my current diet will be just perfect for Passover! But I can’t help it, I hate matzoh. And I’ve even tried matzoh toffee (another recipe, years ago, not yours). The chocolate and toffee parts look great, though! ;)
Comment by Ricki — April 3, 2009 #
What an interesting take on toffee. It sounds a lot better than eating plain matzoh.
Comment by Kiersten — April 3, 2009 #
I saw this on David Lebovitz site, and new it had to be great. Yours looks even better! Thanks for the recipe Hannah!
Comment by Hayley — April 3, 2009 #
I totally love this post! I adore Passover Seder. I love all of the food–all of the food, that is, except the Matzoh. So bland, so cardboard-ish. Oy, but this chocolate toffee matzoh sounds fabulous. I’m sure I could eat sheets of it! And all of your Passover desserts sound wonderful, too–so much better than the canned macaroons!
Comment by Elyse — April 4, 2009 #
I’ve eaten matzoh bread once or twice… this is a MAJOR makeover! I’m glad you’re not restricted from chocolate ;)
Comment by DJ Karma (VegSpinz) — April 4, 2009 #
I have made something similar with crackers I will definitely make this for my mom’s seder. Personally, I cheat too :).
Comment by Melissa -- Santa Clara CA — April 4, 2009 #
Simplicity is the beauty! I think you just outdid yourself again. I will definitely make this. My hubby loves matzoh but I always think it’s too bland and dry. Now this recipe has just made matzoh infinitely more attractive to me. :) Thanks for the ingenious idea!
Comment by Singing Horse — April 4, 2009 #
That recipe has always caught my eye in your book Hannah, but I have yet to make it.
I hope you enjoy your Passover!
Comment by Gina — April 4, 2009 #
You should be featured on Chopped (new show on Food Network), because you are such a resourceful and witty chef! I would’ve never dreamt of adding matzoh to toffee and just based off of its looks, I predict it will be a winner
Comment by necesseaties — April 4, 2009 #
Hey Hannah,
I was invited to my first seder this year. I was thinking about making a raw gnger pear cheesecake (it is full of cashews, almonds and dates). It definitely doesn’t contain any flour or legumes. I have heard that cumin isn’t appropriate for passover-are there any other spices that would be against the rules? The host is always very supportive of my veganism so I would hate to bring food that isn’t appropriate for her diet during passover.
Comment by veganlisa — April 5, 2009 #
This is a great idea! I always have matzoh in my pantry – and I love toffee, too.
Comment by shellyfish — April 5, 2009 #
That looks amazing, Hannah!
Comment by bazu — April 5, 2009 #
That looks just amazing! I can see myself making that….pretty much constantly! Thank you for sharing the wonderful recipe.
Comment by The voracious Vegan — April 5, 2009 #
Oooh, Matzah Toffee looks yummy!
Comment by Janet — April 5, 2009 #
[...] Matzah Toffee from [...]
Pingback by Chocolatey Weekend Links : Chocolate Bytes — April 5, 2009 #
I’m sorry your Passovers have been so filled with suffering and endless matzot. I’m also bemused that someone who figured out how to make vegan merengues (which I thought had to be impossible!) can’t come up with a creative vegan kosher-for-Passover diet for a week.
I have some links for you to help with finding nice vegan things to eat, if you haven’t seen them already: sample recipes from Debra Wasserman’s Vegan Passover cookbook and more clever ideas from the blogger who calls herself The Chocolate Lady. As clever and creative and resourceful as these two women are (with the baked plantains, sheer genius) I know you could come up with things they haven’t yet.
Comment by Ruth — April 5, 2009 #
This looks terrific. Please ‘pass’ me ‘over’ some :)
Comment by A&N — April 5, 2009 #
Ha, I love that you made Ghetto Toffee(as it is called around my house) using Matzah. Very clever.
Comment by peabody — April 5, 2009 #
[...] Passover Treat of the Week: Bittersweet Matzah Toffee [...]
Pingback by Vegan Meal Plan Monday « Jumbleberry Jam — April 6, 2009 #
i passed matzah sheets in the store yesterday and i wondered if for a minute i should buy some and make it for easter sunday.. (i know- we are not jewish- but hey! can celebrate every holiday!)
hope you have a great weekend!!
Comment by Mariposa — April 6, 2009 #
These look excellent! While I do not celebrate passover, I enjoy matzo and can’t wait to try this!
Comment by fresh365 — April 6, 2009 #
I love passover! But you do have a point there. I like all your ideas, but especially the chocolate, yum!
Comment by t — April 7, 2009 #
Wow, do those look good! One of my best friends just went Kosher and I should surprise her with these :)
Comment by Jessica — April 7, 2009 #
Mmm, I’ll take some Matzah Toffee over here!
Comment by melisser — April 7, 2009 #
Hey, thanks! I have to admit, I have never had matzah, but I definitely love toffee! And this looks so easy, I might have to give it a try :)
Comment by AD — April 7, 2009 #
What a great recipe, I’ll have to give this one to my mother-in-law.
Comment by dreamin'itvegan — April 7, 2009 #
….mmm matzah toffee. looks delicious!
Comment by Gigi — April 7, 2009 #
that toffee looks amazing!!
Comment by Sal — April 8, 2009 #
passover is tough as a vegan – good call on not keeping kosher thru the week.
I LOVE CHOC CHOVERED TOFFEE MATZAH!!!! My mom used to make this all.the.time. – its pretty time consuming and sticky so she doesn’t make it as much anymore :( :(
Comment by Sarah W. — April 8, 2009 #
I made these. They’re delicious. May not last until the Seder! Only one question – I had trouble getting the toffee part to solidify – any suggestions? It’s probably because I didn’t use real butter, but used Smart Balance light. Will try again with Smart Balance regular tomorrow when I know I’ll have to make some more!
Comment by Tammy — April 8, 2009 #
[...] The recipe is very easy, it’s just a matter of making sure you spread the caramel when it’s at just the right consistency, before it cooks too long and burns! Hannah Kaminsky has a good version of the recipe on her blog, which can be seen here. [...]
Pingback by Matzo Brittle « cookies and candids — April 9, 2009 #
I must make this!!
Comment by Ashley — April 12, 2009 #
[...] occasion” is trying out some new stuff, too, so we added in Apple and Date Mousse and Matzah Toffee. The rest of the menu remained the same as last year: Lemon-Coconut-Almond Haroset, Turkish [...]
Pingback by seder « reisz-family.net — April 15, 2009 #
it’s interesting how people think this is creative.
this is a classic recipe.
i’m not saying that this post is bad – matzoh/toffee/chocolate is awesome, but I mean, it’s not new…
Comment by rob — May 26, 2009 #