Passover begins tomorrow, but what comes after the Seder? A week of matzah everywhere, all the time. Luckily, there are several great recipes that are Kosher for Passover and make use of the five-box-pack of matzah sitting in the kitchen. From sweet to savory, here are some ways to help get through the next eight days.
- 1 C part-skim ricotta
- 2 C low fat cottage cheese
- 2 C shredded mozzarella
- 1/3 C chopped fresh parsley
- 4 C tomato sauce
- 1 lb mushrooms, stems removed and sliced
- 1 onion, chopped
- 4-6 matzah sheets (enough to make four layers in 13×9 baking dish)
- In a sauté pan, brown onions and mushrooms with olive oil and set aside.
- In a bowl, mix ricotta, cottage cheese and parsley.
- Spoon 1 C of the tomato sauce on the bottom of the baking dish. Cover with 1 layer of moistened matzah sheets (To moisten matzah, dip in a shallow baking dish of water; do not soak). Layer 1/3 of the cheese mixture, 1/3 of vegetable mixture, and 2/3 C of the sauce in dish. Repeat twice. Cover with a final layer of moistened matzo, 1 C of sauce and mozzarella.
- Cover with foil and bake at 350°F for 45 minutes or until thoroughly heated and cheese is browned. Let stand for 15 minutes before serving.
Matzah Brie with Roasted Cherries
For the cherries:
- 1 ½ C fresh or frozen and thawed sweet cherries, pitted and halved
- ¼ C granulated sugar
- ½ t finely grated orange zest
- 2 T freshly squeezed orange juice
- ½ t vanilla extract
For the matzo brei:
- 5 sheets unsalted matzo, broken into 2-inch pieces
- 1 C hot tap water
- 3 large eggs
- ½ t Kosher salt
- 5 T unsalted butter
- Ground cinnamon and granulated sugar, for sprinkling (optional)
For the cherries:
- Heat the oven to 425°F and arrange a rack in the middle.
- Stir all of the ingredients together in a 9-inch pie plate and spread the cherries into a single layer. Roast, stirring occasionally, until the cherries are softened, juicy, and bubbling, about 20 minutes. Remove the pie plate to a wire rack and set it aside to cool. Meanwhile, make the matzo brei.
For the matzo brei:
- Place the matzo pieces in a 13×9 inch baking dish and spread them into an even layer. Add the water and gently stir until the pieces are evenly moistened. Let sit until the water has been absorbed, about 1 to 2 minutes.
- Whisk the eggs and salt in a medium bowl until the eggs are broken up. Pour the egg mixture over the softened matzo and stir to combine.
- Melt the butter in a large nonstick frying pan over medium heat until foaming. Add the matzo mixture and, using a rubber spatula, press it into an even layer. Cook undisturbed until the bottom is golden brown and the mixture is set, about 5 to 7 minutes.
- To flip, slide the brei onto a large plate. Place a second large plate upside down over the brei and invert it onto the second plate. Slide the brei back into the pan and reshape it if necessary with the rubber spatula. Cook until the second side is golden brown, about 7 to 8 minutes more.
- Slide the matzo brei onto a cutting board and slice it into wedges. Transfer the roasted cherries and their juices to a serving bowl. Serve the matzo brei warm, passing the roasted cherries, and cinnamon and sugar (if using), on the side.
Matzah Granola with Apricots and Pistachios
- ½ stick butter, melted
- 1/3 C honey
- 3 T maple syrup
- 1 T ground cinnamon
- 2 t ground ginger
- ½ t Kosher salt
- 5 sheets unsalted matzo, crumbled into 1/2-inch pieces
- 1 C shelled raw pistachios, coarsely chopped
- 1/3 cup small-dice dried apricots
- 1/3 C golden raisins
- Heat the oven to 350°F and arrange a rack in the middle.
- Whisk the butter, honey, maple syrup, cinnamon, ginger, and salt in a large bowl until smooth. Add the matzo pieces and mix until thoroughly coated.
- Transfer the mixture to a rimmed baking sheet and spread it into a thin, even layer. Bake for 10 minutes, stirring halfway through the baking time. Add the pistachios, stir to combine, and bake, stirring halfway through the baking time, until the matzo is starting to crisp and the pistachios are toasted, about 10 to 12 minutes more.
- Transfer the granola to a large heatproof bowl, add the apricots and raisins, and stir to combine. Let cool completely. (The granola will crisp up as it cools.) Store in an airtight container for up to 1 week.
- 4 sheets unsalted non-egg matzah
- ½ C (1 stick) unsalted butter, cut into small pieces
- 1 C packed dark-brown sugar
- 2 C semisweet chocolate chips
- Coarse sea salt
- Preheat oven to 250 degrees.
- Line a baking sheet with parchment paper. Place matzah in an even layer on baking sheet and set aside.
- Melt butter in a saucepan over medium-low heat. Add brown sugar and immediately reduce temperature to low. Cook, stirring, adjusting heat as necessary, until sugar has completely dissolved and begins to bubble. Drizzle toffee over matzah and spread to cover using a spatula.
- Transfer toffee-covered matzah to oven and bake until toffee has a rich, shiny sheen, 10 to 20 minutes. Remove from oven and sprinkle with chocolate chips. Tent matzah with aluminum foil and let stand 20 to 30 minutes.
- Remove foil tent and spread melted chocolate over matzah to cover; sprinkle with sea salt. Transfer matzah to refrigerator and let chill at least 2 hours.
- Break chilled matzah into pieces. Matzah will keep in an airtight container for up to 4 days at room temperature.
Spinach and Matzah Pie
- 1 medium onion, finely chopped
- 3 tolive oil
- 2 (10-ounce) packages frozen chopped spinach, thawed
- 1/3 C plus 2 t chopped dill, divided
- 1 (16-ounce) container cottage cheese
- 2 C milk
- 3 large eggs
- ¼ t grated nutmeg
- 6oz. feta, crumbled
- 6 sheets of matzah
- Preheat oven to 400°F with rack in middle.
- Cook onion in oil in a large heavy skillet over medium heat, stirring occasionally, until golden, 12 to 15 minutes.
- Meanwhile, put spinach in a sieve and press out as much liquid as possible. Add spinach to onion and cook, stirring occasionally, 5 minutes. Remove from heat and stir in 1/3 C dill, 3/4 t salt, and ½ t pepper.
- Purée cottage cheese in a blender with milk, eggs, nutmeg, and ½ t each of salt and pepper until smooth. Reserve 2 C in a bowl and stir remainder into spinach with 1 C feta.
- Stack matzos in a deep dish and pour reserved cottage-cheese mixture over them. Let stand 15 minutes to soften.
- Arrange 2 soaked matzos side by side in a generously oiled 13- by 9- by 2-inch (3-quart shallow) baking dish. Pour in half of spinach filling. Cover with 2 more matzos, then pour in remaining filling. Put remaining 2 matzos on top and pour any remaining cottage-cheese mixture over them. Sprinkle with remaining ½ C feta.
- Bake, uncovered, until golden and set, 30 to 35 minutes. Cool 10 minutes, then serve sprinkled with remaining 2 T dill.
- 1 pound matzah , broken up
- 3 eggs
- 1 ½ C oil (reserve 1 T for frying pan)
- 1 large onion
- 2 garlic cloves
- 1 can (6 ounces) tomato paste
- 1 t chopped basil
- 2 C mozzarella , shredded
- Kosher salt and cracked black pepper to taste
- Preheat oven to 350°. Soak the matzah for 10 minutes in warm water and squeeze well. Add the eggs, oil and salt and pepper to taste. Mix well. Press the mixture out on a pan, leaving a little edge on the sides. Bake in 350° oven for 30 minutes.
- Drop a tablespoon of olive oil in a pan and sauté the onion and garlic. Add the tomato paste and 2 cans worth of water, season with basil, salt and pepper. Cook for 3 minutes and pour over the crust. Sprinkle with plenty of mozzarella.
- Bake in hot oven until cheese is bubbly (about 15 minutes).