My oldest informed me that these were stellar, and I don’t mind admitting that they were rather delicious. Try them; try them you must!
Apple Cinnamon Topping
- 3 cups tart apples, diced
- 1/2 cup of butter
- 3 Tablespoon brown sugar
- 3 Tablespoon honey
- 1 Teaspoon cinnamon
- 1 Tablespoon lemon juice
- Heat butter in a large sauté pan over medium heat.
- When bubbling, add the fruit and sauté 4 to 6 minutes, or until softened.
- Stir in all remaining ingredients, allowing to bubble for another two minutes and put set aside to cool on the counter.
Cottage Cheese Chremslach
Serves: 4 (3 pancakes each)
- 4 large eggs
- 1 cup lowfat cottage cheese
- 3/4 cup milk (whole or low-fat)
- 1 teaspoon salt
- 1 cup matzo meal
- Grapeseed or other acceptable Passover oil (or oil and 2 tablespoons butter for flavor), for frying
- 1. In a bowl, beat together the eggs, cottage cheese, milk, salt, and sugar with a fork. Stir in the matzo meal. Let rest at room temperature for 10 minutes.
- 2. Pour enough oil in a 10- to 12-inch skillet to cover the bottom by a scant 1/8 inch and place over medium heat. When the oil is hot, pour a scant 1/4 cup batter in the skillet. You want it to form a pancake about 4 inches in diameter. If it’s too thick to spread this much, add a little more milk to get it to the proper spreading consistency. The pancake should sizzle immediately. Fry until the first side is golden brown, 60 to 90 seconds. Flip the pancake and cook the second side, which should take only about 30 seconds.
- 3. Transfer the pancakes to paper towels or a brown paper bag to soak up the excess oil and serve while still very hot.