Thank you so much for the recipes. I read them thru and wanted to do a cooking/baking marathon so I could have them all on my table at once. Question: do you have a formula for making some of the desserts with regular flour, etc., so I might make them for non Passover events? –Andrea
This is an interesting question, because the usual dilemma is over how to adapt recipes for Passover. Rest assured there’s no rule against eating matza once the holiday’s over. I like using matza meal all year round.
There are plenty of Jewish recipes (including those you’ve got in the folio) that call for matza meal to begin with. In these, matza meal isn’t a substitute, it’s the preferred way to go. Using raw flour in a cuajado, for example, would be awful; the better substitute here is plain bread crumbs. That goes for my Aunt Rachel’s Cake as well.
Matza meal is nothing more than ground up matza, so you’re beginning with a product that’s already been cooked – toasted. Many people tend to think of matza as bland, but it’s got a distinctive flavor, which of course affects the flavor of whatever it is you’re making. The toasting also affects texture. Regular matza meal has a coarse crumb that’s good for savory cooking – for example in fillings or coatings. Matza cake meal is finer and is meant to approximate raw flour. That works in cakes, cookies, and sauces like agristada that call for a little flour to thicken them.
The key word is ‘approximte’. Non-Passover baked goods can be adapted with fine matza cake meal, but the resulting taste and texture will be a bit different. Food is supposed to be different at Passover, so I don’t see that as a problem. As for the rest of the year, feel free to work with matza, too, and enjoy its distintive flavor and texture.