People tend to complain that they don’t like Passover food but I have really been enjoying myself during the holiday this year. Lots of delicious soups, fresh fish, spicy ribs, mashed potatoes and my dads famous sorbet. But now that we are half way through the holiday, it’s nice to take a break from the heavy meals and slow down with a light brunch before running off to play with my kids, nieces and nephews (or avoid them…we’ll see how the day goes…). With Temp Tee Whipped Cream Cheese for the Joy of Kosher Matzah Fatigue Campaign as my main ingredient, I put together a healthy and colorful brunch that I would definitely eat year round.
The recipe for these Passover bagels is really quite simple. In my family, we triple the recipe since they go so fast. You can make them any shape you want, from hot dog bun to roll, but I love to make them into bagels. I’ve seen so many variations of the Passover bread recipe but this one is still my favorite. I just heated up vegetable oil with boiling water in a medium saucepan until boiling then took it off the heat and stirred in the matzah meal, sugar and salt. One at a time, I stirred in the eggs then left the mixture alone for 15 minutes. Now here’s the biggest tip I can give you: always make sure your hands are wet with water while you shape the bagels. This is a very sticky dough. I formed round balls of the dough into 6 bagels and placed them on parchment paper to bake for 1 hour.
Once the bagels were baked, I sliced right into one for a taste! Delicious on their own and even better with Temp Tee Whipped Cream Cheese. I piled on the toppings, including tomatoes, cucumbers and avocado, then devoured the sandwich.
I made a sweet and creamy milkshake to go along with my Passover bagel and cream cheese. You can use jarred preserves for this recipe but I wanted to make my own. I have a little obsession with homemade preserves because you can add all of your favorite ingredients and taste as you go along. I macerated the blueberries (sprinkled with sugar to draw out the juices) for 30 minutes then cooked with strawberry jam for 20 minutes, until thick.
Once the preserves had cooled in the fridge for at least an hour, I added a dollop of the fruit mixture to my blender with the whipped cream cheese, lemon zest and whole milk. After blending, I added ice cubes and blended again until thick.
After admiring the beautiful color of this blueberry cheesecake milkshake, I took my first sip. I still can’t believe how much this milkshake tastes like cheesecake! The whipped cream cheese makes it light and fluffy and adds some extra richness to the sweet preserves.
For the full recipes, check out the Temp Tee Matzah Fatigue campaign on JoyofKosher.com.