Chocolate Blintzes with Raspberry Sauce

Lightly grease (with butter) a 9 x 13 x 2-inch baking pan (see Note below). Preheat the oven to 350 degrees F. Blintzes


  • 3 eggs
  • 1/2 teaspoon salt
  • 1 1/2 cups water
  • 3/4 cup cake meal

In a mixing bowl, beat eggs and salt. Alternately add water and cake meal (several spoonsful at a time of each) beating until smooth.

Lightly butter an 8-inch skillet. Heat skillet over medium heat. For each blintz, pour about 3 tablespoons of batter into the skillet; quickly rotate the pan to coat the bottom of the skillet evenly. Return the pan to medium heat, and cook blintz until lightly browned. Invert skillet over cloth towel; blintz will fall onto towel cooked-side up. Repeat until all blitzes are made.


  • 1 3/4 cups (15 ounces) ricotta cheese (can substitute cottage cheese or blend of cottage cheese with farmer and/or cream cheese)
  • 1 egg
  • 1/3 cup granulated sugar
  • 1/4 cup cocoa powder
  • 1/4 teaspoon almond extract
  • Dash of salt

Stir all ingredients together in mixing bowl until well-blended.

To Compose and Bake* Blintzes:

*Note: Blintzes may be fried in butter or oil, if desired, instead of baking.

Place each blintz browned side up. Place a heaping tablespoon of chocolate filling in the center of each blintz. Fold in the sides and the ends, forming a square package.

Makes 14 - 16.

For Baking

  • 1 tablespoon sugar
  • 2 tablespoons butter, cut into small pieces

Arrange blintzes, seam side down, in prepared pan. Sprinkle sugar over the top. Dot with butter. (May be prepared ahead to this point.) Bake in preheated 350 degree F oven for 15-20 minutes, or until heated through. Serve immediately after baking, with Raspberry Sauce.

Raspberry Sauce

1 (10 ounce) package frozen red raspberries in light syrup

Thaw raspberries and drain, reserving liquid. PurŽe the raspberries and strain to remove seeds (discard seeds). Stir small amounts of reserved liquid into the purŽe in the quantity necessary to achieve desired consistency.


This can be prepared one day ahead, making the seder day much easier. Serve steamed broccoli on the side.

3 tablespoons vegetable oil

  • 3 medium onions, chopped
  • 4 large garlic cloves, chopped
  • 1 teaspoon paprika
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon dried crushed red pepper
  • 3 1/2 cups chicken stock or canned broth
  • 1 1/2 cups dry red wine
  • 3 bay leaves
  • 1 4-pound boneless first-cut beef brisket
  • Paprika
  • 1 6-ounce package dried apricots
  • 1 1/2 cups pitted prunes
  • 3 pounds yams , peeled, cut into 1 1/2-inch pieces
  • 6 large carrots, peeled, cut into 1 1/2-inch pieces
  • Minced fresh parsley

Preheat oven to 325¡F. Heat oil in heavy large pot or Dutch oven over medium-high heat. Add onions and garlic and cook until beginning to brown, stirring frequently, about 15 minutes. Add 1 teaspoon paprika, allspice and crushed red pepper and stir 20 seconds. Add chicken stock, wine and bay leaves. Boil 10 minutes to blend flavors. Sprinkle brisket with paprika and rub in. Add brisket to pot, fat side up. Add dried apricots and pitted prunes. Cover and bake 1 1/2 hours. Add yams and carrots to pot. Cover and cook until brisket is very tender, about 2 1/2 hours longer. Remove from oven and let stand 20 minutes. Remove brisket from pot and slice thinly across grain. Arrange on platter. Degrease pan juices. Spoon pan juices over meat. Arrange fruit and vegetables around meat. Garnish with minced fresh parsley and serve. (Can be prepared 2 days ahead. Cover and refrigerate before slicing meat. To serve, remove meat from pot and slice thinly across grain. Remove any solid fat from sauce. Return sliced meat to pot. Place pot in 325¡F oven and bake until brisket is heated through, about 30 minutes.)
Serves 8.

FLUFFY MATZAH BALLS 12 large matzah balls


  • 4 large eggs
  • 2 tablespoons chicken fat or vegetable oil
  • 1/2 cup seltzer or club soda
  • 1 cup matzah meal
  • Salt and freshly ground pepper to taste

1. Mix the eggs well with a fork. Add the chicken fat or oil, soda water, matzah meal, and salt and pepper and mix well. Cover and refrigerate for several hours.

2. Dip your hands in cold water and make about 10 balls slightly smaller than Ping-Pong balls.

3. Bring water to a boil in a large pot. Add salt and place the matzah balls in the water. Cover and simmer about 30 minutes or until soft.

Tip: You can make this ahead. After cooking the matzah balls place them in the warm soup and freeze. The liquid keeps them fluffy. Defrost the soup, reheat, and serve. If you like them more al dente, use large eggs and cook a shorter time.

Note: To reduce the cholesterol in this recipe,use 2 egg whites and 2 whole eggs as well as canola oil.


  • 2 Egg whites
  • 1/2 tsp Vanilla
  • ds Salt
  • 2/3 c Sugar
  • 1 1/3 c Flaked coconut

Yield: 23 servings

This is my favorite macaroon recipe for Passover. They are a mix between a macaroon and a meringue and they are very light. By the way, I have frozen them and they are fine.

Grease cookie sheet. Beat egg whites, vanilla and salt until soft peaks form. Slowly add sugar and beat until stiff peaks form. Fold in coconut gently. Drop by teaspoonful onto cookie sheet. Bake at 350 F for 20 minutes.