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Recipes for Passover
FRANCES STOLPER'S PASSOVER BULKIES

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Jamie Stolper is the Co-Founder and Food Editor for www.shalomboston.com. This excellent website has an extensive food section, with menus, recipes, and tips for the cook. Jamie is one of my "pan-pals" and we enjoy exchanging recipes, stories and food memories.

This is the recipe that Jamie's mother-in-law, Frances Stolper, came up with to replicate the bulkies that her mother made every Passover when Frances was growing up. She served them for the seder, then used the leftovers to make sandwiches for school lunches. She also made Passover bagels from the same recipe, shaping the dough into rings on a cookie sheet.

Jamie wrote "No matter how many delicacies my mother-in-law serves at the seder (and she is a fantastic cook!), everyone oohs and aahs when she brings these bulkies to the table. They look and taste like popovers, huge and light. She saves these to make right before the seder begins and lets them sit on the counter until they are served. Although they last for several days, they begin to soften once they are covered."

1 cup water
1/3 cup unsalted butter or pareve margarine
1 cup matzah meal
1/2 teaspoon salt
5 extra-large eggs

Preheat oven to 450F. Grease generously the top and insides of a muffin tin, preferably a non-stick one. The dough will puff up and spread over the sides of the openings.

Bring water and butter or margarine to a boil in a small pot. Pour in matzah meal and salt all at one time and continue cooking and stirring until the dough no longer sticks to the sides of the pan. Remove from the stove and place dough in a mixing bowl. Beat the dough for one minute at high speed (speed #8 in a Kitchen-Aid mixer) until it seems lighter in consistency. Continue beating and add the eggs, one at a time. Beat another 1 to 2 minutes, scraping sides and bottom to make sure all the dough is mixed in.

Mound the batter in 8 of the muffin compartments and bake at 450F for 20 minutes. Without opening the oven, reduce the heat to 325F and bake approximately 35 minutes longer, or until puffed and browned. Let the bulkies cool in the pan for a few minutes and then remove to a rack. Serve at room temperature.

Makes 8 large bulkies. Recipe may be doubled.

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