Marcie Cohen Ferris' Matzoh Ball Gumbo: Culinary Tales of the Jewish South offers a complete regional and historical analysis of the Southern Jewry's eating habits, along with a collection of recipes drawn from that tradition. Below is a recipe for matzoh-breaded pralines from Hannah Burnett, a Mississippi Jew who also blogs for this column. The recipe has a long pedigree: Hannah inherited it from a family friend, Linda Himelstein, who got it from Lou Ginsberg of Hattiesburg, Mississippi.
• 1 cup butter • 1 cup dark brown sugar
• 1 cup pecans
Spray a jelly roll pan with cooking spray, and lay matzoh on the pan.
Heat butter and brown sugar to boiling. Boil for two minutes, and add pecans.
Spread the butter, sugar, and pecan mixture over the matzoh and bake at 350 degrees for 10 minutes.