Sunday, April 8, 2012

Passover Puffs

Buddha blessing the Passover Puffs
My friend Rae Gouriand suggested I do a "Soup Sunday" regular post, which I think is a fabulous idea! And I will make soup today, the "Spring Minestrone" from the April issue of Bon Appetit, and I'll probably modify it with tarragon I have leftover from a dinner party I threw on Thursday (Sauteed Chicken with herbed Tarragon-Mustard Butter, yum) and leftover peas from that dinner as well.

I'll probably add some fennel bulb, because I love fennel and it will go well with the tarragon. I may leave the parmesan out, but I'll try a dab of "umami paste" that I just picked up at the store because it looked intriguing. Instead of pasta, I may throw in the leftover quinoa instead.

So, there you have it: my process in a nutshell. Take a form, study it, and transform it to your liking. 

But right now, I want to share with you Passover Puffs (which will go well with the soup), because Passover Puffs are amazing. I make them only once a year, at Passover of course. They are little pillows of goodness. They are eggy, and slightly sweet, and full of air. They are a testament to working within restraint (no leavening) and so creating something miraculous.

They are also thoroughly addictive. I just gobbled two of them in the time it took to write that paragraph (hey, it was research!) So consider yourself warned.

Passover Puffs

Preheat oven to 375.

Boil 1 1/2 cups water, then add 1/4 cup light vegetable oil (I used grapeseed),  2 Tblsp Sugar, and 1 tsp salt. Remove from heat.

Mix in 1 1/2 cups Matzo Meal and 1 tsp cinnamon. Whisk it all quickly together, and watch it turn into a soggy mess. Turn this all into a large mixing bowl and let cool for about five minutes.

Beat in four eggs, one at a time. You may think the mixture is too thick for beating, but have faith. Faith is what Passover is all about.

Once the mixture is thoroughly combined, scoop large glops onto a greased cookie sheet. I know that "glop" is not a standard measurement, but have some fun with it. You can make large glops or small glops, or medium glops. You can make 9 large ones, or 18 small ones, or something in-between.

Flatten the glops slightly with the back of a greased spoon, then sprinkle on more cinnamon to your liking.

Bake in your preheated oven for 30-40 minutes. The smell will start to penetrate your senses after about 10 minutes. At this point it will be impossible to do anything else but stand in front of the stove salivating, so plan on taking a quick walk with the dog, or vacuum your bedroom, or wander around the perimeter of your house thinking about spring plantings.

When the Passover Puffs are golden brown and sufficiently puffed, take them out of the oven and let cool for five minutes. Resist the urge to stuff one in your mouth right away; trust me, they really do taste better when they've cooled a little bit.

At this point, it would be wise to give them away. 

Good Pesach everyone, and Happy Easter. May your spring be full of joy.


  1. Well golly, seems you've got a pretty strong cooking thing going on with your blog now! Exciting times :)

    1. Yes, I could write about food forever (the "research" is so enjoyable!)

  2. Some day, Brenda, I would love to a) go on a dog walk together and b) have soup simmering while we go, with Passover puffs ready for dessert and c) enjoy apres! Hope you had a lovely Passover. All best, Natalia

  3. Just found your blog through Writing Our Way Home. I love this post and your stir it into a soggy mess, glop it on the cookie sheet recipe! Just my style of cooking!

    1. Thank you Josephine! Nice to meet you here. I love WOWH.


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