In this session, we made Matzoh (Matzo, Matzah) Meal Bagels and fresh horseradish.
Highlights included cracking a dozen eggs (we tripled the recipe) and sprinkling salt, two perennial favorites. We went over the "thumb way" of cracking eggs, although he still got egg on his fingers and we had to wash it off each time. Another highlight was using the food processor.
A low light of the morning was when we both went in at the same time to smell the horseradish and burned the inside of our noses simultaneously. Another parental activity would be making the holes in the bagels with the knife, since symmetry in execution helps them actually look like bagels.
We experimented with making some of the bagels into muffins, since he LOVES muffins and the muffin papers these days. I don't think it improved anything.
We tested both, and they are both hits. I think I will be the only one continuing to eat the horseradish, though...
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Matzoh Meal Bagels 2 cups matzoh meal 1/2 teaspoon sea salt 1 T honey 1/3 cup olive oil (could use slightly less) 1 cup boiling water 4 eggs Preheat oven to 375 degrees. Mix ingredients. Shape dough into 3 1/2" balls on a parchment paper lined baking sheet, aiming for 12 bagels 1" apart. Flatten the balls and make a hole in the center of each with a knife. Bake for 45 minutes. |
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Horseradish 1 large horseradish root, peeled 2 beets with ends cut off 2/3 cup white vinegar 1 T honey pinch sea salt approximately 1/3 cup water Shred horseradish and beets in food processor. Add remaining ingredients except water. Gradually add water, as needed, to reach desired consistency. Store in glass jar in refrigerator. |
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