Dear LuckyFabb + New York Fashion Week, I can’t wait to visit! (Tickets, booked.)
Dear Friday, I’m so glad you’re here.
Dear week, you have sucked. We’re not friends at the moment.
Dear Doctors, when delivering crummy news to patients, I’d advise offering up some candy, or at least a sticker. Just because I’m in my twenties, doesn’t mean a lollipop wouldn’t help.
Dear Nordstrom Anniversary Sale, thank you for your impeccable timing. Today, after work, I will buy boots I don’t need, a coat I most certainly don’t need (Miami is never actually cold), and I will eat a ridiculous plate of french fries at your fabulous cafe, where really I should be ordering salad — but I won’t.
July 27, 2012 2 Comments
If you don’t know Zabar’s it is high time you take a trip to New York City and stuff your face with the finest in Deli delights, then cross the block, enter H&H Bagels, eat a steaming hot freshly-baked bagel, and thank me later.*
So, for this year’s Passover Seder, night number two, I decided to make something fun – candied chocolate caramel nut matzoh brittle! (Though truthfully, I did sneak in whole wheat matzoh …)
I was a tad nervous to try this recipe via the Zabar’s recipe blog, mostly because the seemingly simple recipe called for caramel-ization – which I am infinitely terrified of (I blame Chopped – all of these uber talented chefs always burn their caramel, and I envision a burning hot lava pit of singed sugar in my own kitchen.) But get this – caramel is surprisingly easy to make … whoops! Granted, I was super watchful of my bubbling sugar, but thankfully butter and sugar melt down quite quickly so my patience need only last so long.
|Zabar’s Chocolate Matzoh Brittle|
|1 Cup Unsalted Butter
1 Cup Brown Sugar
1 Cup Chopped Nuts (Cashews, Pecans, Almonds, Walnuts – use one or all four)
½ Cup of Nut Halves NOT CHOPPED ( I use pecans – but any of the above will do)
1 Cup Chocolate Chips (Milk, Dark or White – or any combination you like)
4 Whole Matzoh Boards
Vegetable Oil for Brushing Pan (or use a non-stick liner)
1. Preheat oven to 350 degrees.2. Line bottom of a cookie sheet with a non-stick liner or aluminum foil brushed with oil. Line the cookie sheet with the four whole matzohs. If you have to trim them to fit use as few pieces as possible so that there will be an even bottom.
3. Bring butter, sugar and chopped nuts to a boil in a heavy sauce pan. The sugar will liquefy from the heat. Once boiling pour over matzoh. Bake at 350 degrees for 8 minutes.
4. Take out of oven and sprinkle on chocolate chips and nut halves. Bake four an additional four minutes.
5. Allow to cool. Break into pieces by hand and store in an airtight container.
Though I’m a huge chocolate fan, I also think this brittle would be incredible sans chocolate as a caramel nut matzoh brittle …
April 7, 2012 1 Comment