“A living stew of inconsistencies” is how our friend Meyer described himself in a Dvar Torah that he gave several weeks ago. Many of us are inconsistent in how we practice or observe Judaism, but Passover is a holiday when perfectly rational people behave in irrational ways. My daughter has repeatedly accused me of being too “machmir” (strict) when it comes to Pesach.
I actually made a decision that this year would be different and I would adopt a come what may attitude. My plan was to arrive back East and cook, not get involved in the kashering, and only minimally involved in the shopping. I was doing SO well until tonight when I stopped at Western Kosher on my way home, my excuse being that I wanted to see any new Passover products that came on the market. I swore that I wouldn’t buy anything, but here I am sitting at the kitchen table writing this post and in front of me there are six shopping bags filled with all kinds of Passover groceries. Who could resist Masala Chai Tea??? Somehow they will all need to be packed into our luggage along with a tin of our favorite Passover Mandelbroit that I will bake on Sunday. There are some things that never change, no matter how hard we try.
I wish each and every one of you a Zisn Pesach.
Loretta’s Chocolate Chip Mandelbroit
3 sticks margarine
2 cups sugar plus an extra 4 Tb for sprinkling
2 3/4 cups cake meal
3/4 cup potato starch
1/2 tsp kosher salt
2 tsp cinnamon
2 12 oz. bags of chocolate chips
Preheat oven to 350 degrees. Reserve 4 Tb sugar and mix with 2 Tsp cinnamon and set aside. Cream sugar and margarine. Add eggs, one at a time, beating well after each egg. Add dry ingredients. Divide dough into 4 equal portions and with oiled hands, form 4 loaves, divided between 2 greased cookie sheets. Sprinkle each loaf with an equal amount of the cinnamon sugar mixture. Bake for about 30-40 minutes. Slice loaves and place Mandelbrot cut side up, sprinkling with more cinnamon sugar. Return to oven and bake another 10-15 minutes per side or till crisp.