Molly Picon's Pesach Farfel Candy
1 lb. strained clover honey
1 cup sugar
1 tbsp. ginger
1 lb. matzo farfel
1 cup chopped nuts
1. Boil honey and sugar until candy thermometer registers "soft crack" stage. Add ginger, farfel and nuts. Turn out on board dampened with ice water.
2. Wet hands with ice water, spread candy evenly to 3/4-inch thickness.
3. Cool slightly. Cut into squares or diamonds with sharp knife.
Thoughts: Molly says, "Farfel makes a nice nosh for young and older children."
Molly Picon's Pesach Matzo Brei
4 matzos, broken into bits
3 eggs
1 tbsp. sugar
Salt to taste
1. Pour boiling water over matzo bits. Drain. Wring out matzos with hands. Beat eggs and mix with matzos. Add sugar, salt to taste.
2. Fry in chicken fat (or margarine) until nice and brown. Serve for breakfast with strained honey or marmalade.
Molly Picon's Pesach Potato Knishes
For the liver mixture:
2 medium-sized onions, minced
3 tbsps. chicken fat (or margarine)
1 lb. chicken livers
Salt and pepper to taste
A few drops of lemon juice
1. Saute onion in chicken fat (or margarine) until transparent; remove from pan. Cook chicken livers quickly until they begin to brown.
2. Remove chicken livers from pan, cool slightly. Chop livers, mix with onions, salt and pepper to taste. Add a few drops of lemon juice for moisture and flavor.
For the potato mixture:
2 lbs. peeled, boiled and mashed potatoes
Salt and pepper to taste
3 tbsps. chicken fat
1/3 cup matzo meal
1. Combine mashed potatoes, salt, pepper, chicken fat and matzo meal. Cool mixture 1/2 hour before using.
2. Use large heaping tablespoon of potato mixture to form balls. Make a depression in center of each ball with finger. Put 1 tbsp. chopped liver in depression. Cover, patting potato over the liver.
3. Place knishes on well greased baking sheet (use chicken fat or margarine). Bake in preheated 375 degrees F. oven until lightly browned. Serve hot as side dish with roast brisket or chicken. Serves 6-8.
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