Joans Chremslach Recipes

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JOAN'S CHREMSLACH



Joan's Chremslach image

Joan Nathan, author of "Jewish Cooking in America," prepares this Passover desserts-matzo fritters filled with currants, almonds, and apricots-ahead of time, and crisps them in the oven just before serving. The fritters go well with prunes stewed in orange juice.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 24 fritters

Number Of Ingredients 11

3 matzos, soaked in water and squeezed very dry
2 tablespoons currants
2 tablespoons almonds, coarsely chopped
2 tablespoons dried apricots, coarsely chopped
3 large eggs, separated
1/4 cup matzo meal
1/3 cup sugar
Zest of 1 lemon
Juice of 1/2 lemon
1 pinch of salt
Kosher-for-Passover vegetable oil, for frying

Steps:

  • Line a baking sheet with paper towels. Set aside. In a medium bowl, combine matzos, currants, almonds, apricots, egg yolks, matzo meal, sugar, lemon zest, lemon juice, and salt. Set aside.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff. Fold beaten egg whites into the matzo mixture.
  • Heat 2 inches of vegetable oil to 375 degrees in a low-sided medium stockpot over medium-high heat. Carefully spoon batter, 1 tablespoon at a time, into hot oil without crowding pan. Fry until golden and crisp, about 1 minute on each side. Using a slotted spoon, transfer to prepared baking sheet to drain well. Serve at room temperature, or reheat in oven just before serving.

PASSOVER CHREMSLACH



Passover Chremslach image

This is an updated version of the _chremslach_ passed down in my own family. I have never had a seder without it. A heavier version stuffed with cranberries appeared in many early American Jewish cookbooks as Kentucky _grimslech._

Provided by Joan Nathan

Yield Yield: about 2 dozen (P)

Number Of Ingredients 10

3 matzahs, soaked and squeezed very dry
2 tablespoons currants
2 tablespoons chopped almonds
2 tablespoons chopped dried apricots
3 large eggs, separated
1/4 cup matzah meal
1/3 cup sugar
Grated rind of 1 lemon
1 tablespoon lemon juice
Kosher-for-Passover vegetable oil for frying

Steps:

  • 1. Mix together the matzahs, currants, almonds, apricots, egg yolks, matzah meal, sugar, lemon rind, and lemon juice.
  • 2. Beat the egg whites until stiff. Fold into the matzah mixture, adding matzah meal to make the mixture hold together.
  • 3. Using an electric skillet or deep fryer, heat about 2 inches of oil to 375 degrees. Drop the mixture by tablespoons and brown a few minutes on each side until they are crisp. Cook only about three at a time. Drain well on paper. Serve at room temperature or crisped up in the oven. The fritters are especially delicious with stewed prunes with orange juice as an accompaniment, if desired.
  • Note: You can make these in the morning, drain on paper, leave out all day, and crisp in the oven just before serving.

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