This week’s Pesach Cooking With Beth pages in the Jewish Standard contain some great articles about the Big Bread Burn at the Jewish Center of Teaneck, the OU Passover webinar link, and more. There is also an awesome recipe for Crazy Knaidlach from Nir Elkayam, the award-winning executive chef at the Inbal Jerusalem Hotel. Check weekly in the JS and here, online, for more recipes and Passover ideas. Here’s a fun recipe for a knaidlach with chocolate.

Chocolate Sauce Knaidlach

Ingredients:

1 1/2 cup milk
1 tablespoon oil
1 1/4 cups matzo meal
3 large eggs
1 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon baking powder
1/4 cup chopped roasted nuts
1/2 packet of dark chocolate
3 tablespoons of cream

Preparation:

Bring the milk to a boil in a large mixing bowl and add the matzah meal, baking powder, sugar and salt, then add oil while mixing until you get a smooth texture.

Cover with plastic wrap and let cool.

Add the eggs and mix well, if sparse mass add matzo meal.

Boil water in a large pot, wet hands and form balls of 3 1/2 inch diameter in size, then cook in the boiling water for about 5 minutes. Cook 7 to 10 balls at a time depending on the size of the pot.

Cool the balls.

Separately prepare a mix of kosher Belgium waffles for Passover that you can buy in a supermarket.

Heat oil in a large pot on low heat, salt the knaidlach mixture and deep fry like tempura vegetables.

Melt chocolate in a pot on low heat and add cream. Arrange the balls on a deep serving dish and pour the hot chocolate sauce over them.

Sprinkle with chopped roasted pistachios and top with whipped cream.