The Ritz-Carlton, Pentagon City
1250 S. Hayes St.
Arlington VA 22202
Sriam Hariharan is the executive chef at the Ritz-Carlton, Pentagon City. Chef Hariharan has culinary experience in many diverse ethnic cuisines, including kosher cooking for Passover meals and Jewish weddings. He has worked with Ritz-Carlton’s Specialty Chef Steven Sechoka, who is of Jewish heritage, for many of his recipes. These recipes, shared by Chef Sechoka, are family recipes that have been passed down through generations.
- 2/3 cup cold water
- 1/3 cup Crisco®
- 1 teaspoon sugar, granulated
- 1 teaspoon salt, kosher
- 1 cup matzo meal
- 3 eggs
- Bring water, Crisco®, sugar and salt to a boil.
- Add matzo meal and stir until the mixture comes away from the pan.
- Cool for 10 minutes.
- Preheat oven to 375 degrees Fahrenheit.
- Add eggs one at a time.
- Grease cookie sheet and drop batter by tablespoon onto the sheet.
- Bake at 375 degrees for 40 minutes.
- 6 matzo sheets
- 1 lb. butter
- 1 lb. sugar
- 3 ounces water
- 1 teaspoon salt
- 1 ounce vanilla extract
- Lay out matzo on a silicone baking mat in a pan with an edge that rises.
- Scale out ingredients into 2 equal batches. You will only cook half of the recipes at a time.
- In a pot, combine butter, sugar, water, and salt.
- Cook until the mixture achieves a light caramel color.
- Add vanilla off the heat; make sure to stir constantly.
- Pour over matzo and allow to cool completely.
- Flip matzo over and repeat steps 2 to 5.
- Once completely cooled, spread either tempered dark chocolate or coating chocolate over the top of the toffee and sprinkle with your favorite toasted nuts.
- Flip over and do the same to the bottom.
- Allow to set and enjoy!
Paula’s Parisian Pastries, LLC
3108 Black Chestnut Lane
Chevy Chase, MD 20815
Known as “the kosher baker,” Paula Shoyer is a freelance food writer, published author of three cookbooks and a chef who leads cooking and baking classes around the country and even across the world. A graduate of Ritz Escoffier in Paris, Shoyer develops recipes for people of varying diets, including desserts that are low in sugar, gluten-free, nut free and vegan.
- 3 tablespoons oil
- 1 leek, white and light green parts only, halved and sliced into ¼-inch slices
- 1 medium onion, halved and cut into thin slices
- 3 cloves garlic, crushed
- 1 pound (about one bunch, not too thin) asparagus trimmed, halved the long way and cut into thirds
- 1 medium unpeeled zucchini, shredded on the large holes of a box grater, 2 cups
- 1 cup spinach leaves, stacked and sliced into 1/3-inch ribbons
- 2 green onions, sliced into ¼-inch slices
- 1 tablespoon slivered fresh basil
- 3 large eggs, lightly beaten
- 1/4 cup matzo meal
- ¼ teaspoon salt
- Black pepper
- Preheat oven to 375 degrees Fahrenheit.
- Heat two tablespoons of the oil in a large frying pan over medium heat.
- Add the leeks and onions and cook for three minutes.
- Add the garlic and asparagus and cook for another four minutes.
- Turn off heat. Add the shredded zucchini, spinach and green onions and stir.
- Scoop into a large bowl and let cool for 15 minutes.
- Add the basil, eggs, matzo meal, salt and black pepper to taste and stir.
- Grease a 9 X 13-inch pan with the remaining tablespoon of oil.
- Scoop the batter into the pan and spread evenly.
- Bake for 45 minutes, or until browned on top.
1131 14th St., N.W.
Washington, DC 20005
Originally from London, England Clare Goodman comes from a long heritage of Ashkenazi Jews from Russia, the Ukraine, Poland and Holland. Both of her grandmothers and mother have passed family recipes down to her for unique kosher offerings, sometimes with a personalized or regional take on traditional offerings.
For the filling:
- 4 or 5 large apples (granny smith or other firm, tart apples)
- Handful raisins or sultanas
- 1/2 teaspoon ground cinnamon
- 2 tablespoon brown sugar
- Juice of 1 lemon
For the pudding:
- 4 eggs
- 2 ounces ground almonds
- 2 ounces fine matzo meal
- 4 ounces white sugar
- 1 teaspoon almond essence
- Grease a large shallow baking dish.
- Turn on oven to 350 degrees Fahrenheit.
- Peel and cut apples into quarters and then turn apples so widest part facing up, and score them as though slicing half way through.
- Put the apple in a large mixing bowl with the cinnamon and brown sugar and toss by hand to coat the apple pieces.
- Place them into a wide baking dish with their scored side up, squeeze lemon juice over and sprinkle raisins around filling in any gaps.
- Whisk the eggs. Continue to whisk and add ground almonds, matzo meal, sugar and almond essence.
- Pour this mixture over the apples and cook for 45 minutes or until topping looks cooked and is fairly firm to touch.
- Serve with ice cream or English custard.
- 8 haddock or cod fillets, whole or cut into strips
- 2 eggs beaten
- 2 cups extra fine matzo meal
- Salt and pepper
- A deep fryer or large sauté pan with sunflower or canola oil
- Rinse fish under cold water and then pat dry with kitchen towel.
- Prepare two wide, flat dishes. One should contain the two eggs and the other should contain the matzo meal with a generous pinch of salt and pepper mixed in.
- Heat the oil to 340 degrees Fahrenheit.
- Lay each piece of fish in the egg and then in the matzo meal mix, making sure to cover both sides and then quickly transfer into the oil for 7-8 minutes, depending on the thickness of the fish.
- Remove fish from the oil carefully and lay it to rest on kitchen towel to absorb the excess oil.
- Serve with real English chips and chraine (a horseradish and beetroot paste) or anything else you like.