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Apr

17

Kosher for Passover (Pesadich) Popovers (w/bonus Martha Stewart mistake)


I decided to try to find this recipe online because I didn’t want to copy it out of the book – felt improper. So I did find it, on a site with Martha Stewart’s name on it. But guess what!? She published it without one of the ingredients. Oy.

Here it is with the correct ingredients and a couple of other changes from Joan Nathan’s book’s version of the recipe. I copied it from here.

Makes about 12

Directions

  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. Dip your hands in water before forming each popover.
  5. Transfer to oven and bake until popovers are puffy, about 15 to 20 minutes. Reduce heat to 325 degrees and continue baking until golden brown, about another 30 minutes. Serve immediately.
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By Jill Miller Zimon at 9:55 pm April 17th, 2008 in Culture, Jewish, Recipes 

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