- Preheat oven to 375 degrees. Brush a baking sheet with oil; set aside.
- In a medium saucepan, bring oil, 1 cup water, and salt to a boil over medium-high heat. Stir in matzah meal until sticky, remove from heat and let cool completely.
- Add sugar and eggs, one at a time, beating well after each addition.
- Fill a large bowl with water. Dip your hands in the water and then form dough into a ball about the size of a tennis ball. Place on prepared baking sheet. Repeat process until all dough has been used.
- Transfer to oven and bake until popovers are puffy, about 15 to 20 minutes. Reduce heat to 350 degrees and continue baking until golden brown, about 40 minutes. Serve immediately.
- Preheat oven to 450 degrees F (230 degrees C). Grease and flour six 6-ounce custard cups.
- In a medium bowl beat eggs slightly, Beat in flour, milk and salt until just smooth; being careful not to overbeat. Fill custard cups 1/2 full.
- Bake at 450 degrees F (230 degrees C) for 20 minutes. Decrease oven temperature to 350 degrees F (175 degrees C) and bake for 20 minutes more. Immediately remove from cups and serve piping hot.
Nutrition Facts : Calories 120 calories, Carbohydrate 17.9 g, Cholesterol 65.3 mg, Fat 2.7 g, Fiber 0.6 g, Protein 5.6 g, SaturatedFat 1.1 g, Sodium 234.2 mg, Sugar 2.1 g
Popovers have an important role at the Passover table, substituting for bread. When puffed and golden brown, they're ready to share. -Gloria Mezikofsky, Wakefield, Massachusetts
Provided by Taste of Home
Yield 1 dozen.
Number Of Ingredients 5
- Preheat oven to 450°. Generously grease 12 muffin cups. In a large saucepan, bring water, oil and salt to a rolling boil. Add cake meal all at once and beat until blended. Remove from heat; let stand 5 minutes., Transfer mixture to a blender. Add 2 eggs; process, covered, until blended. Continue adding 1 egg at a time and process until incorporated. Process until mixture is smooth, about 2 minutes longer., Fill prepared muffin cups three-fourths full. Bake until puffed, very firm and golden brown, 18-22 minutes. Turn off oven (do not open oven door); leave popovers in oven 10 minutes. Immediately remove popovers from pan to a wire rack. Serve hot.
Nutrition Facts : Calories 174 calories, Fat 12g fat (2g saturated fat), Cholesterol 109mg cholesterol, Sodium 66mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.
IDA'S PASSOVER POPOVER ROLLS
- Preheat oven to 375 degrees F (190 degrees C).
- Bring water, oil, sugar, and salt to a boil in a saucepan. Remove from heat and quickly stir in matzo meal. Beat eggs one at a time into matzo mixture until blended. With wet hands, roll dough into 18 rolls and arrange on a baking sheet. Cut an 'X' into each roll.
- Bake in the preheated oven until golden brown, 30 to 45 minutes.
Nutrition Facts : Calories 111.4 calories, Carbohydrate 7.7 g, Cholesterol 62 mg, Fat 7.8 g, Fiber 0.4 g, Protein 3.2 g, SaturatedFat 1.5 g, Sodium 24.2 mg, Sugar 0.4 g
There are three secrets to great popovers: Make sure the pan is hot before you pour in the batter, fill each section not more than half full and no peeking while they're in the oven!
Provided by Ina Garten
Yield 12 popovers
Number Of Ingredients 5
- Preheat the oven to 425 degrees F.
- Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.
- In a saucepan, melt 1/2 cup Spry, 11/4 cup water. Bring to a boil. Add 1 1/2 cups matzoh cake flour, 1/2 teaspoon salt, 1 Tablespoon sugar. Stir in quickly until it sticks away from the pan. Let cool. Ad 7 eggs, one at a time, beating well after each addition. Grease muffin tins very well. Fill each 3/4 full. Bake in a 400 degree oven for 50 minutes. Makes 18 popovers
- 1. Preheat oven to 375 degrees. Brush a baking sheet with oil; set aside. 2. In a medium saucepan, bring oil, 1 cup water, and salt to a boil over medium-high heat. Stir in matzah meal until sticky, remove from heat and let cool completely. 3. Add sugar and eggs, one at a time, beating well after each addition. 4. Fill a large bowl with water. Dip your hands in the water and then form dough into a ball about the size of a tennis ball. Place on prepared baking sheet. Repeat process until all dough has been used. 5. Transfer to oven and bake until popovers are puffy, about 15 to 20 minutes. Reduce heat to 350 degrees and continue baking until golden brown, about 40 minutes. Serve immediately.
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SOFT DELICIOUS PASSOVER POPOVERS - HOSTESS AT HEART
5/5 (1)Total Time 1 hr 10 minsCategory BreadCalories 192 per serving
- Remove from the heat and, using a wooden spoon, stir in dry ingredients until well combined. The batter will be very thick. Allow popovers to cool slightly.
PASSOVER POPOVERS | KING ARTHUR BAKING
4.5/5 (23)Calories 280 per servingTotal Time 1 hr 50 mins
- Put the water, oil, salt, and sugar in a saucepan, and bring to a boil., Remove the mixture from the heat.
- Transfer it to a mixing bowl, and set it aside to cool to lukewarm, about 1 hour., Preheat the oven to 400°F.
- Use shortening or non-stick vegetable oil spray to grease a standard muffin tin; a standard 6-cup popover pan; or a 12-cup mini-popover pan., Crack the eggs into a large measuring cup.
PASSOVER POPOVERS RECIPE | THE NOSHER - MY JEWISH …
Servings 16Estimated Reading Time 3 minsAuthor Sonya Sanford
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25 TRADITIONAL PASSOVER RECIPES - INSANELY GOOD
5/5 (1)Published 2021-04-01Category Recipe Roundup
- Charoset. Any recipe that calls for apples, walnuts, brown sugar, cinnamon, and wine is a recipe I can support. The trick to turning this recipe into the best charoset recipe you’ve ever had is to chop the apples and walnuts by hand.
- Brisket. Brisket is a traditional Passover dish that tastes great year-round. As you already know, it takes a while to cook, but nothing beats a flavorful smoked brisket, no matter how long it takes.
- Matzo Ball Soup. Whether you want to make this traditional Jewish soup for Passover, Rosh Hashanah, or a cold, rainy weekend, this recipe is one of the best.
- Tzimmes. Tzimmes means “to make a fuss,” and everyone will make a fuss over this beautiful, colorful, slightly sweet side dish at your next seder. It features root vegetables, including orange yams, white sweet potatoes, and carrots, and dried fruits like apples, prunes, cranberries, and more.
- Matzo Brei (Fried Matzah) Matzo Brei is basically scrambled eggs with some fried matzo thrown in for good measure. You can also make omelet-style or cake-style eggs and matzo, but I prefer mine scrambled.
- Apple Matzo Kugel. This is an incredible dish, full of sweet, apple-cinnamony goodness. It’s also filled with raisins, dried apricots, butter, orange juice, and brown sugar.
- Roast Chicken. This roast chicken has perfectly crispy skin slathered with mouth-wateringly good garlic and lemon butter. It’s tender, and the inside is moist and unbeatably juicy.
- Homemade Horseradish. “Lookin’ for some hot stuff, baby, this evening!” With this homemade horseradish, you’ll have all the hot stuff you can handle.
- Matzo Lasagna. This kosher, vegetarian lasagna is so good; it’s something you’ll want to eat regularly, so bookmark this recipe. It has all your favorite herbs and veggies in it, including onions, spinach, mushrooms, zucchini, garlic, basil, and more.
- Pot Roast. I love anything I can throw in a slow cooker and forget about until it’s done. It’s the ultimate in cooking convenience. Plus, pot roast is something homey and comforting.
BIMUELOS (MATZA POPOVERS) - JAMIE GELLER
Servings 12Total Time 1 hr 15 minsCategory Breakfast, Brunch
- Put matza farfel in a bowl, pour boiling water over it to just cover. Let set a few minutes until it soaks in. Mix with the rest of the ingredients.
- Serve with butter and/or jelly. P.S. Makes a great, portable food for chol hamoed trips. Eat it hot out of the oven or room temperature. Enjoy! Photo courtesy of Sina Mizrahi.
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