Maya Kimia, a CSUN Linguistics major and Anthropology minor, graduated in Fall 2020. She will have an Associate's degree from LA Pierce College on Criminal Justice in Spring 2021.
This is Maya Kimia's favorite Passover family recipe is a fun one that has so much versatility! Maya enjoys trying new things and having traditional foods.
Chocolate Caramel Matzo Brittle
18-22 servings
Instructions:
Make the caramel sauce:
1 cup butter (margarine for the non-dairy option)
1 cup brown sugar
Bring to a boil, stirring constantly
Boil on medium boil until foamy for about 2 mins to dissolve sugar
To get fluffy, stir consistently 2-3 mins,
Instructions:
Preheat the oven to 350 degrees
Pour and spread the mixture over matzo while it is still hot
Reduce the oven temperature to 325 degrees
Place in the oven for 10-15 minutes. If it is browning too fast, reduce the temperature to 300
Remove after melted golden
Sprinkle chocolate generously for a minute and let it get melte
Return to oven for less than a minute
Carefully spread chocolate (make sure Kosher for Passover, or kosher/allergy free/dark)
Add toppings if you desire! Examples include nuts, cranberries, coconut, pistachios, almonds, walnuts, dried apricots, and more!
Let it chill in the refrigerator for about an hour
Cut the matzo into small squares and serve
Sarah Banfalvi is a Business Law Business Honors double major with a Marketing Minor. This matzo cake is her favorite Passover family recipe she makes every year with her mother. Cooking has brought Sarah's family together because her immediate family lives in America, and the rest live in Hungary. The best part about the recipe is it is Kosher for Passover, so she can eat it when she is craving bread! As a child, Sarah would eat a lot of Hungarian food from her mom, like different soups, lentils for New Year made Hungarian style. Also, lecsó (lecho), a stew with bell peppers, sausage, tomatoes. Her favorite meal growing up was Chestnut puree, a Hungarian dessert.
Chocolate Jam Matzo Cake
6 servings
Instructions:
Place 2-3 cups warm milk in a wide shallow pan on low heat
Add 2 to 3 tablespoons of honey in the wide shallow pan
You need only enough to have an inch of milk
Dip matzah sheets into milk until softened
Use half a box of matzo for 6 servings
Place the pieces on a tray
Spread 2 tablespoons of jam or jelly on top in between each layer of matzo
Continue stacking the pieces of matzo and add jelly in between every layer of matzo
Spread about 2 tablespoons of chocolate spread, melted chocolate, or vanilla cream on to
Chill in the fridge
Aubrey Golding is a Sociology Major with two minors in both Africana Studies and Human Sexuality. Starting this summer, she will be starting a dual-degree graduate program to earn a Masters of Public Administration in addition to a Masters of Jewish Nonprofit Management. This is her favorite Passover family recipe because Aubrey and her brother love to make anything that involves tomato sauce. Over the last two years, Aubrey and her brother, Oliver, have learned to cook together. It has brought them together, making lots of new kosher and vegan recipes as their dietary lifestyle has changed. Aubrey came up with the layers and combo of flavors in the matzah lasagna, and he came up with tomato sauce inside. It is important to Aubrey because it is a reminder of heritage, spirituality, and humility and a celebration of their sibling bond.
Matzo Lasagna
(2-3 servings)
Ingredients:
2 squares of your preferred matzah
1-2 Roma tomatoes
½ a handful of fresh basil leaves
3 cloves of garlic (double if you are a crazed garlic-lover like us)
Shredded vegan mozzarella cheese! (Recommend the Violife brand)
½ cup of spinach
Italian seasoning
Salt and pepper
Any other veggies you may want inside! (zucchini or eggplant could be yummy!)
Nutritional yeast, just a little bit
Sauce! See the additional recipe below!
Instructions
Take the 2 squares of matzah and cut them in half; you would now have 4 half squares.
Preheat oven to 375 degrees
Place 1 half square in the pan
Spoon up some of that yummy sauce on top!
Dice the Roma tomato(s) and put ¼ in pan
Add basil and spinach
Put any other veggies you want to layer in the pan
Put a generous amount of vegan cheese in the pan
Garlic, so much garlic in the pan, but not all of it!
Sprinkle a little bit of salt, pepper, nutritional yeast, and Italian seasoning
Repeat steps 3-9 three times
Top with vegan cheese and Italian seasoning
Place aluminum foil over the top of the pan and place in the oven for 20 minutes
After 20 minutes, remove the pan from oven, take off the foil, and place it back in the oven for an additional 25 minutes
Remove from the oven, let cool (or don't, but don't blame us if you burn your tongue), and enjoy!
Ingredients for Sauce
28oz Canned Diced Tomatoes
¾ Cup Onion, diced (medium or small)
2 Tbsp Olive Oil
3-4 Cloves Minced Garlic
Black Pepper
Garlic Salt
Italian Seasoning
Paprika
Instructions
Chop onion into small or medium dices
Add 2 tablespoons of olive oil to the sauce and heat at a medium temperature
After about 25 seconds, add your onions; they should be sizzling
Cook onions until lightly browned/caramelized, usually takes about 3-5 minutes, could take longer
Once caramelized, add minced garlic and Italian seasoning; make sure to move around the garlic in the pan to prevent burning
Cook onion, garlic, and Italian seasoning until aromatic
Add canned tomatoes, garlic salt, and black pepper and mix all with a wooden spoon
Continue to keep on medium heat until bubbles appear
Add all ingredients from the pan to the blender and blend until a smooth sauce is made
Serve to your family and friends and have a fantastic dinner.