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    THE NIBBLE’s Gourmet News & Views

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    the online magazine about gourmet and specialty food.

PASSOVER: Make Matzo Brei

Passover begins tomorrow night at Sundown.

We have an excuse to make some of our favorite Passover specialty dishes:

  • Matzo Brei, or fried matzo. Our favorite variation is onion and smoked salmon matzo brei, but we have 8 variations for you, both sweet and savory.
  • This Veggie Matzo Brie is a matzo frittata, with carrots, broccoli, cheese and optional pesto sauce.
  • For dessert and snacks, we love Caramel Matzo Buttercrunch, a buttery delight with chocolate and optional chopped nuts and fleur de sel. Even if you’re not Jewish or celebrating Passover, you should whip up a batch.
  • Don’t forget the chicken soup and matzo balls.

     

    VeggieMatzoBrie-230

    Veggie Matzo Brei, the 8th variation of our
    matzo brei recipes. Photo courtesy Cabot Creamery.

    The Manishewitz Matzo Ball Mix is an easy shortcut with the dry ingredients pre-measured as a time saver. It makes matzo balls as good as Mom’s if you (a) add three eggs instead of two, (b) use schmaltz (rendered chicken fat) instead of vegetable oil and (c) refrigerate them for a day before serving (keep them apart from the soup).

    But to make matzo balls as good as ours, you’ll also need to add a tablespoon of chopped parsley, dill or a combination of both, to the batter.





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