Jewish Holiday Cooking

Cinnamon Matzoh Brie with Toasted Pecans
and Warm Vanilla-Maple Syrup
Yield: 2 servings

Homey matzoh brie takes so well to flavorful additions it’s easy to turn this simple breakfast treat into something special. Here I bathe the matzoh in apple juice and sweet spices before frying, then serve it with warm, vanilla-scented maple syrup to accent the crunchy pecan studding. Other suggestions for improvisations follow.

Ingredients:
3 whole plain or egg matzohs
1/2 teaspoon ground cinnamon
About 1/8 teaspoon salt
1 cup pure, unsweetened apple juice
1/2 teaspoon kosher-for-Passover vanilla extract
3 large eggs
3 tablespoons chopped toasted pecans
2 to 3 tablespoons unsalted butter
For the Vanilla-Maple Syrup
1/3 cup pure maple syrup
1/2 teaspoon kosher-for-Passover vanilla extract

Directions:
Break the matzohs into small pieces in a bowl. Sprinkle with the cinnamon and salt.

Combine the apple juice and vanilla in a wide saucepan and boil over high heat until reduced to about 1/2 cup. Pour it over the matzohs and toss until all the liquid is absorbed. Beat the eggs until light and foamy and add to the matzoh mixture. Stir well and set aside for a few minutes to soak the matzohs. Stir in the pecans.

Make the syrup: Warm the maple syrup and vanilla in a small saucepan until heated through. Keep warm until ready to serve.
Please read Making Matzoh Brie and choose the cooking style you prefer. In a 9- or 10-inch heavy skillet (nonstick works well here), heat the butter over medium heat until it sizzles. Add the matzoh batter, either dropping it in by heaping tablespoonfuls, like pancakes, or all at once, like an omelet or frittata. Fry until golden brown on the bottom, then turn and fry until done to taste on the other side: either golden and fluffy or more well-done and crisp.
Serve at once, accompanied by the warm syrup.

Cook’s Note: This simple, sweet matzoh brie should inspire some flavor variations of your own. For soaking, use warm milk or cream flavored with 1/4 teaspoon almond extract, generous pinches of nutmeg and cloves, and honey or molasses to taste. Or dampen the matzohs instead with undiluted, thawed orange juice concentrate, then serve the matzoh brie drizzled with orange blossom honey and a sprinkle of sliced toasted almonds. And sweet matzoh brie is delicious accompanied by lightly stewed fruits and fruit sauces (see Jewish Holiday Cooking for recipes).

Click to print this page
(or select File > Print)

Site Design (c) Jayne Cohen 2008
Designed by TheaterLoop


Cinnamon Matzoh Brie with Toasted Pecans and Warm Vanilla-Maple Syrup Yield: 2 servings Homey matzoh brie takes so well to flavorful additions it’s easy to turn this simple breakfast treat into something special. Here I bathe the matzoh in apple juice and sweet spices before frying, then serve it with warm, vanilla-scented maple syrup to accent the crunchy pecan studding. Other suggestions for improvisations follow. Ingredients: 3 whole plain or egg matzohs 1/2 teaspoon ground cinnamon About 1/8 teaspoon salt 1 cup pure, unsweetened apple juice 1/2 teaspoon kosher-for-Passover vanilla extract 3 large eggs 3 tablespoons chopped toasted pecans 2 to 3 tablespoons unsalted butter For the Vanilla-Maple Syrup 1/3 cup pure maple syrup 1/2 teaspoon kosher-for-Passover vanilla extract Directions: Break the matzohs into small pieces in a bowl. Sprinkle with the cinnamon and salt. Combine the apple juice and vanilla in a wide saucepan and boil over high heat until reduced to about 1/2 cup. Pour it over the matzohs and toss until all the liquid is absorbed. Beat the eggs until light and foamy and add to the matzoh mixture. Stir well and set aside for a few minutes to soak the matzohs. Stir in the pecans. Make the syrup: Warm the maple syrup and vanilla in a small saucepan until heated through. Keep warm until ready to serve. Please read Making Matzoh Brie and choose the cooking style you prefer. In a 9- or 10-inch heavy skillet (nonstick works well here), heat the butter over medium heat until it sizzles. Add the matzoh batter, either dropping it in by heaping tablespoonfuls, like pancakes, or all at once, like an omelet or frittata. Fry until golden brown on the bottom, then turn and fry until done to taste on the other side: either golden and fluffy or more well-done and crisp. Serve at once, accompanied by the warm syrup. Cook’s Note: This simple, sweet matzoh brie should inspire some flavor variations of your own. For soaking, use warm milk or cream flavored with 1/4 teaspoon almond extract, generous pinches of nutmeg and cloves, and honey or molasses to taste. Or dampen the matzohs instead with undiluted, thawed orange juice concentrate, then serve the matzoh brie drizzled with orange blossom honey and a sprinkle of sliced toasted almonds. And sweet matzoh brie is delicious accompanied by lightly stewed fruits and fruit sauces (see Jewish Holiday Cooking for recipes).

Click to print this page (or select File > Print)