CHAMETZ MANIA (less than 4 weeks to eat it all)

If you’re reading this the Purim spiel is undoubtedly just over. Because I live with a crazy “pesach is almost here” centric husband I can officially  welcome you to chametz mania time. Yes, it’s that obsessive compulsive OMG we moved the clocks ahead so I lost an hour, cleaning crazy time of the year where you think you have to eat or throw out anything and EVERYTHING that you can’t use during the 8 days of Pesach.  The fact that we have less than 4 weeks to do this is immaterial and irrelevant. IT ALL MUST GO NOW!!

We sprinkle bread crumbs on everything, finish up all the the oat meal, corn meal, frozen cupcakes, sweet rolls and cereal in 2 days and try and figure out where to hide or store the rest. Yes folks, as they say it’s time to attempt (operative word is attempt) to use up everything that even resembles chametz. Thankfully I’m giving you a couple of recipes that will help get you started.

WHISKEY BREAD PUDDING (dairy or pareve)

2 cups milk or half & half or nondairy substitute

1/4 cup butter or margarine

1/3 cup brown sugar

3 eggs

2 teaspoons cinnamon

1 tablespoon vanilla

2 tablespoons whiskey

4 cups bread, torn into small pieces (any leftover pieces of ANY kind combined works)

1/2 cup raisins

1/2 cup chopped apricots

1/4 cup crushed corn flakes (optional)

1/4 cup chopped almonds (optional)

1 tablespoon brown sugar (optional)

Grease a 9X13 pan. In a bowl combine the apricots, raisins and whiskey and set aside. In a saucepan bring the milk to a simmer. Add the butter to the milk, stirring until melted. Remove from the heat and cool for 10 minutes. In a bowl combine the sugar, vanilla, eggs, cinnamon and whisk to combine. Slowly whisk the milk mixture into the egg mixture.  Add the soaked apricots and raisins and mix to combine. Put the bread pieces in the prepared pan making sure that the bottom is covered and they are packed in. Pour the egg mixture over the top of bread and, using your hands, mix slightly to combine. Cover and refrigerate for at least 2 hours or overnight. This is optional if you have this stuff to use up: Before baking sprinkle the corn flake crumbs, chopped almonds and 1 tablespoon of brown sugar over the top. Preheat oven to 350. Bake for 45 to 50 minutes or until set. Serve warm with maple syrup. Serves 8


Corn pudding is delicious served warm or at room temperature

2 pounds frozen corn kernels, thawed

2/3 to 1 cup milk

6 eggs, separated

1/2 cup sugar

6 tablespoons butter, softened

3/4 cup flour

1 teaspoon salt

1 teaspoon baking powder

Dash of chili powder

1 cup shredded pepper jack cheese

1 cup corn kernels

1 red bell pepper, cut into strips

1 teaspoon ground pepper

2 to 3 tablespoons bread crumbs or corn flake crumbs

Preheat oven to 350. Grease a 9X13 glass baking dish and set aside. In a food processor puree the 2 lbs corn starting with 1/2 cup of milk and adding more just until smooth. Add the yolks and process until combined. Add the sugar and process for an additional 3 to 4 minutes. Add the butter and process for 1 more minutes and spoon the mixture into a large bowl. In a different bowl, combine the flour, salt, chili powder and baking powder and by hand, fold the flour mixture into corn mixture. In the processor beat the egg whites until it has soft peaks. By hand, fold the whites into corn batter. By hand, GENTLY fold the cheese and 1 cup corn into the batter. Pour the batter into the prepared pan and garnish with the red pepper strips. Sprinkle the pepper and crumbs on top. Bake for 40 to 45 minutes, or until golden brown and bubbly. Serve warm or at room temperature. Serves 8