JCC Winter Program Guide - Flipbook - Page 21
Holiday Recipes
Crunchy Chocolate Matzo Bark Recipe courtesy of Alex Guarnaschelli via foodnetwork.com
Ingredients
• Nonstick cooking spray, for the pan
• 4 full squares unsalted matzo
• 1 1/2 sticks unsalted butter, diced
• 2 cups dark brown sugar
• 1 12-ounce bag semisweet chocolate chips
• 1/2 cup pumpkin seeds, toasted (optional)
• 1/3 cup dried apricots, (optional)
• 1/2 cup rainbow sprinkles (optional)
• Flaky salt, optional
Instructions
1. Preheat oven to 350°F and position 2 racks in the center.
2. Prepare 2 baking sheets with foil and nonstick spray. Arrange matzo in a single layer.
3. Make caramel: Melt butter and brown sugar in a saucepan over medium heat, stirring until
smooth (3-5 min). Bring to a boil, then remove from heat.
4. Bake: Spread caramel over matzo and bake until bubbly (10-12 min).
5. Melt chocolate in a double boiler or microwave. Let matzo cool for 10 min, then spread chocolate
over caramel.
6. Top with pumpkin seeds, apricots, sprinkles, and salt (if using, or toppings of your choice).
7. Chill in the fridge (15-20 min). Cut or break into pieces and serve.
Easy No-Bake Cheesecake Recipe Recipe courtesy of Stella Parks via seriouseats.com
Ingredients
For the Crust: 8 3/4 ounces graham cracker or Biscoff crumbs
store-bought or homemade (about 2 cups)
• 2 1/2 ounces unsalted butter, melted (about 5 tablespoons)
• Kosher salt, to taste
For the Filling: 16 ounces plain, full-fat cream cheese,
(2 (8-ounce) packages)
• 5 1/4 ounces sugar (about 3/4 cup)
• 3/4 ounce fresh juice from 1 lemon (about 4 1/2 teaspoons)
• 1/4 teaspoon vanilla extract • 1/8 teaspoon kosher salt
• 12 ounces heavy cream (about 1 1/2 cups)
To Serve: 12 ounces fresh fruit (about 2 cups), washed and dried
Instructions
1. Make Crust: Mix cookie crumbs, melted butter, and salt. Press into a 9-inch tart pan, forming an
even layer on the bottom and sides. Refrigerate.
2. Make Filling: Beat cream cheese, sugar, lemon juice, vanilla, and salt until smooth. Whisk in cream,
then whip to stiff peaks (3–5 min).
3. Assemble: Spread filling into crust, creating swirls. Cover and refrigerate until firm (6 hrs).
4. Serve: Top with fresh fruit, slice with a hot knife, and enjoy!
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