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Kristina Markman
MAKING <strong>with</strong><br />
MATZO<br />
a cookbook<br />
art·337<br />
typo·graphy·ii<br />
spring·2017<br />
Kristina Markman
Copyright ©<br />
2017 by kristina leigh markman<br />
All rights reserved. This book or any portion thereof may not be<br />
reproduced <strong>with</strong>out the express written permission of the publisher.<br />
Printed in the United States of America.<br />
First Edition, Spring 2017<br />
art 337 type ii<br />
University of Maryland, Baltimore County<br />
1000 Hilltop Circle<br />
Baltimore, MD 21201
• For Mema<br />
Thanks for always inspiring me and<br />
believing in me, no matter how many<br />
schools it takes to get to the degree ahead.
CONTENTS<br />
forward………[11]<br />
introduction………[13]<br />
the basics………[14]<br />
homemade <strong>matzo</strong>………[17]<br />
egg and onion <strong>matzo</strong>………[19]<br />
gluten free <strong>matzo</strong>………[21]<br />
<strong>matzo</strong> meal………[23]<br />
<strong>matzo</strong> balls………[25]<br />
savory dishes………[26]<br />
main<br />
<strong>matzo</strong> ball soup………[29]<br />
nina’s mina………[31]<br />
not your bubbe’s <strong>matzo</strong> brei………[33]<br />
<strong>matzo</strong> pizza………[35]<br />
<strong>matzo</strong> meal crusted mahi………[37]<br />
sides<br />
<strong>matzo</strong> kugel <strong>with</strong> spinach and feta………[39]<br />
<strong>matzo</strong> meal potato latkes………[41]<br />
sweets and treats………[42]<br />
chocolate covered <strong>matzo</strong>………[45]<br />
chocolate <strong>matzo</strong> torte………[47]<br />
sweet banana <strong>matzo</strong> brei scramble………[49]<br />
icebox <strong>matzo</strong> cake………[51]<br />
s’more <strong>matzo</strong>s………[53]
FORWARD<br />
When I initially embarked on this <strong>matzo</strong> recipe book project, my intent was two-fold. I wanted to provide an array of<br />
creative recipes that utilize this unleavened grain for Passover and all year around. After all, Passover occurs every spring,<br />
and practicing Jews the world over must incorporate this bland, “cardboard-like” grain into their diet for 8 days.<br />
However, 8 days of plain, unaltered <strong>matzo</strong> can only lead to constipation, boredom, and bland, dry, “pleasure-less” eating..<br />
It is therefore neccessary to get creative and incorporate <strong>matzo</strong> into tasty meals in a variety of ways. This collection of<br />
recipes contains personal recipes, as well as recipes collected from friends, family, and recipes adopted from various<br />
culinary blogs. All adaptations are cited <strong>with</strong>in the recipe’s description. These recipes are a collection of my personal<br />
favorites and cultural classics that make cooking for Passover fun, colorful, and diverse, and leave you craving <strong>matzo</strong><br />
long after Passover has passed.<br />
My other, and perhaps foremost intent was to provide information about the Jewish customs and traditions<br />
surrounding <strong>matzo</strong>. And yet, I did not truly realize how much information, customs, stories, and history regarding<br />
<strong>matzo</strong> there would be until I began my research. Only then was I able to put into perspective the significance <strong>matzo</strong><br />
represents as a symbol for the Jewish people, both as a physical object key to maintaining tradition and holding steadfast<br />
to cultural roots, and as a symbol of liberation from slavery in an ideological sense; in any case, I hope I was able to<br />
accomplish this goal and serve <strong>matzo</strong> justice.<br />
Although this book explains <strong>matzo</strong> extensively as it relates to the Jewish holiday of Passover, the recipes are not strictly<br />
geared towards use on Passover and can be used all year around. The introduction explains the sanctity of <strong>matzo</strong> as a<br />
symbol I myself, however, do not follow these strict guidelines, and have provided notes to amend any recipe if<br />
necessary to make it Kosher, and Kosher for Passover.<br />
This cookbook is comprised of original photography taken at my studio in Baltimore, Maryland and in Israel from my<br />
travels in 2015. I hope you enjoy it! If you have any comments or feedback, please reach out to me at kmark2@umbc.edu<br />
or kristina.leigh.m@gmail.com.<br />
[11] forward
INTRODUCTION<br />
Matzos are thin, crisp wafers frequently found in a square-shaped box at your local grocery store. (You may also find<br />
them spelled as “<strong>matzo</strong>h,” “matza,” or “matzah,” and plural as “<strong>matzo</strong>s” or “<strong>matzo</strong>t.”) They are the unleavened breads<br />
that play a central role in celebrating Passover and carry a deep symbolic meaning for the Jewish people. Each year<br />
during the week of Passover, observing Jews forgo chametz, or leavened breads, and instead eat <strong>matzo</strong>, to<br />
commemorate the story of the Exodus of the Jews from slavery as recorded in the Old Testament. Matzo meal<br />
is made by grinding up the crackers into desired consistency, and is used in many recipes as a breading or filler,<br />
especially during Passover as a substitute for leavened grains. Recently, <strong>matzo</strong> and <strong>matzo</strong> meal have become<br />
more popular and prevalent in everyday dishes.<br />
Matzo is essentially a mixture of flour and water, sometimes <strong>with</strong> kosher salt and mild olive oil, that has been kneaded,<br />
rolled out, punctured, and baked before the dough has been given the opportunity to rise. The dough remains flat and<br />
quickly hardens, baking into a flat cracker instead (usually <strong>with</strong> burnt edges). In order to be truly Kosher for Passover,<br />
the <strong>matzo</strong> must be baked in <strong>18</strong> minutes or less after combining the flour and water, to ensure the fermentation<br />
process has not begun. This practice, known as shmurah, meaning “guarded” <strong>matzo</strong>, is highly regarded in the rabbinic<br />
community, and laws are strictly enforced to ensure these standards are being met.<br />
HISTORY<br />
Matzo has a rich history stretching back to pre-biblical times as a staple in Jewish cuisine during the week of Passover.<br />
Matzos were originally eaten by the Jews enslaved in Egypt and were considered the “poor man’s food,” and the “bread<br />
of affliction.” This refers to the suffering endured as a slave in Egypt. It is said later that when Moses spoke to God, God<br />
commanded that the Jews were to be freed, and after unleashing the plagues that brought death to every Egyptian<br />
family’s first-born son, the Egyptian king granted freedom to the Jews in haste. The Israelites were forced to pack all<br />
of their belongings and supplies quickly, <strong>with</strong>out enough time to let the hametz, or flour rise before baking it,<br />
resulting in crisp, hardened crackers we call <strong>matzo</strong>.<br />
Boxed <strong>matzo</strong> has become ubiquitous <strong>with</strong> our notion of <strong>matzo</strong>, especially in the United States and Europe, which<br />
don’t have a centralized and concentrated Orthodox Jewish community like in Israel. It often goes unconsidered then,<br />
that <strong>making</strong> <strong>matzo</strong> was traditionally done by hand, resulting in a more rounded, irregular and imperfect shape.<br />
The mass-produced <strong>matzo</strong> we are so familiar <strong>with</strong> today was only introduced in the late <strong>18</strong>80’s, when a Lithuanian<br />
immigrant named Rabbi Dov Behr Manischewitz opened up the first <strong>matzo</strong> factory, Manischewitz, in Cincinnati,<br />
Ohio. There are only 10 <strong>matzo</strong> factories in operation today worldwide.<br />
SYMBOLISM<br />
Matzo remains an integral part in Judaism and is eaten in place of leavened bread every year during the week of Passover<br />
to commemorate the Exodus of the Jews from slavery. Eating <strong>matzo</strong> during Passover expresses a symbolic duality<br />
in the psyche and our cultural evolution from being enslaved to being free. In Egypt, the Jews ate <strong>matzo</strong> <strong>with</strong> the<br />
understanding that they were slaves and this was the food of the oppressed, but in exile from Egypt eating <strong>matzo</strong> also<br />
became a symbol of freedom. This duality is a central theme in Judaism, and during Passover, chametz, or leavened<br />
bread, is foregone to remember to remain modest and humble.<br />
[13] forward
homemade <strong>matzo</strong> [17]<br />
egg and onion <strong>matzo</strong> [19]<br />
gluten free <strong>matzo</strong> [21]<br />
<strong>matzo</strong> meal [23]<br />
<strong>matzo</strong> balls [25]<br />
Although boxed <strong>matzo</strong> is perfectly acceptable<br />
and Kosher for Passover, and can be used for all<br />
of the recipes in this book, nothing quite<br />
compares to the freshness, flavor, and<br />
sturdiness of homemade <strong>matzo</strong>. This section is<br />
an introduction to <strong>making</strong> the basics: a few<br />
varieties of homemade <strong>matzo</strong>, and <strong>matzo</strong><br />
meal and <strong>matzo</strong> balls.
SERVES 8<br />
PREP TIME 15MNS<br />
COOK TIME 5MNS<br />
<strong>making</strong> <strong>with</strong> <strong>matzo</strong> [16]<br />
Although <strong>matzo</strong> can be purchased<br />
easily in the kosher aisle,<br />
homemade <strong>matzo</strong> has a much<br />
better taste. And because <strong>matzo</strong><br />
doesn’t need to be square at all, so<br />
it is a great recipe to make <strong>with</strong><br />
kids and allow them to use cookie<br />
cutters to make fun <strong>matzo</strong> shapes.<br />
This recipe has been modified<br />
from Leite’s Culinaria, and can<br />
easily be made in <strong>18</strong> minutes if you<br />
are keeping kosher for Passover.<br />
Make sure to preheat the oven<br />
first, so it has time to warm up to<br />
500°F before you are ready to<br />
bake the <strong>matzo</strong>.
HOMEMADE<br />
MATZO<br />
traditional <strong>matzo</strong> has been<br />
handmade for over 4,000 years<br />
INGREDIENTS<br />
4½ CUPS ALL-PURPOSE<br />
FLOUR<br />
1 TSP KOSHER SALT, PLUS<br />
MORE TO SPRINKLE ON TOP<br />
2 TBSP MILD OLIVE OIL<br />
¾ CUP WARM WATER, PLUS<br />
UP TO ¼ CUP MORE<br />
MORE FLOUR FOR ROLLING<br />
DIRECTIONS<br />
[1] Preheat the oven to 500°F. Ideally<br />
you would place a pizza stone on<br />
the bottom oven rack, but a large<br />
baking sheet will work as well.<br />
[2] In a large bowl, mix together all the<br />
ingredients, using 3/4 cup water, until<br />
everything comes together to form a<br />
dough. If the dough seems dry, add<br />
a little more water, a few drops at a<br />
time. If you do not need the <strong>matzo</strong> to<br />
be kosher for Passover, let the dough<br />
rest for 10 to 15 minutes. If you do need<br />
it to be kosher for Passover, proceed<br />
immediately to the next step so that you<br />
can finish everything in <strong>18</strong> minutes.<br />
[3] Divide the dough into 8 pieces. Flatten<br />
each piece slightly and roll the dough<br />
as thinly as possible <strong>with</strong> a rolling pin<br />
on a lightly floured surface. Repeat<br />
<strong>with</strong> the remaining dough pieces.<br />
[4] Trim the flattened dough into rectangles<br />
(or whatever shape you prefer, it really<br />
doesn’t matter). Use a fork to prick<br />
holes in the surface of the dough. If<br />
salted <strong>matzo</strong>s are desired, brush or<br />
spray the dough surface lightly <strong>with</strong><br />
water and sprinkle <strong>with</strong> salt to taste.<br />
[5] Carefully place some of the dough onto<br />
the pizza stone or baking sheet. They<br />
should fit snugly but should not touch.<br />
Bake until the surface of the <strong>matzo</strong><br />
is golden brown and bubbly, 30 to 90<br />
seconds. Using tongs, carefully flip<br />
the <strong>matzo</strong> pieces and continue to bake<br />
until the other side is golden browned<br />
and lightly blistered, 15 to 30 seconds.<br />
Watch the <strong>matzo</strong> carefully to make<br />
sure it doesn’t burn; the exact baking<br />
time will vary and get longer <strong>with</strong><br />
subsequent batches. Cool before serving.<br />
[17] the basics | homemade <strong>matzo</strong>
SERVES 8<br />
PREP TIME 20MNS<br />
COOK TIME 12MNS<br />
These soft unleavened bread squares are<br />
delicious as crackers or plain, all year around. This<br />
recipe was adopted from Tammy of Tammy’s<br />
Recipes and has a rich savory onion flavor, <strong>making</strong><br />
this <strong>matzo</strong> great for use in savory recipes.<br />
<strong>making</strong> <strong>with</strong> <strong>matzo</strong> [<strong>18</strong>]
EGG AND ONION<br />
MATZO<br />
a savory cracker great for dips and<br />
spreads<br />
INGREDIENTS<br />
DIRECTIONS<br />
2¼ CUPS FLOUR<br />
¾ TSP SALT<br />
⅓ CUP BUTTER<br />
1 EGG, BEATEN<br />
1 TBSP ONION POWDER<br />
½ CUP MILK<br />
[1] Combine onion powder and milk<br />
in a small bowl, and set aside<br />
to soak for a few minutes.<br />
[2] In a mixing bowl, combine flour<br />
and salt. Cut in butter. Add egg<br />
and onion powder/milk mixture.<br />
Knead into a smooth, soft dough,<br />
adding additional flour if needed.<br />
[3] Divide dough in half. On a lightly floured<br />
surface, roll each piece of dough into a<br />
large rectangle, at least 1/4-inch thick<br />
but not more than 1/2-inch thick.<br />
[4] Using a pizza cutter or butter knife, cut<br />
dough into 2x2-inch squares, or another<br />
size as desired. Place squares on a lightly<br />
greased, lightly salted cookie sheet or<br />
jelly roll pan. Use a fork to prick each<br />
square several times before baking.<br />
[5] Bake at 450°F for 10-14 minutes, until<br />
golden and cooked through (but not hard<br />
or dark). Remove to wire rack; cool.<br />
[19] the basics | egg and onion <strong>matzo</strong>
SERVES 4<br />
PREP TIME 8MNS<br />
COOK TIME 10MNS<br />
<strong>making</strong> <strong>with</strong> <strong>matzo</strong> [20]<br />
I got this recipe for my cousin, who<br />
has to follow a strict gluten free<br />
diet. This recipe can be made easily<br />
in under <strong>18</strong> minutes, so it’s perfect<br />
not only for Passover, but for<br />
those times when you’re just<br />
craving a good cracker. This is also a<br />
much more cost-effective<br />
solution, as boxed gluten free<br />
<strong>matzo</strong> at the store can run<br />
upwards of $9 per box! And if you<br />
really do love gluten, don’t be<br />
turned off by this gluten-less<br />
<strong>matzo</strong> alternative. Gluten free<br />
<strong>matzo</strong> is delicious; I would argue<br />
that as a cracker, it is even better!
GLUTEN FREE<br />
MATZO<br />
easy to make as an alternative for<br />
Passover and all year around<br />
INGREDIENTS<br />
1 CUP CERTIFIED GLUTEN<br />
FREE ALL-PURPOSE FLOUR<br />
½ CUP CERTIFIED GLUTEN<br />
FREE OAT FLOUR (OR<br />
ALMOND FLOUR)<br />
½ TSP SALT<br />
4 TBSP OLIVE OIL<br />
4 TBSP WATER<br />
COOKING SPRAY<br />
COARSE SALT TO GARNISH<br />
DIRECTIONS<br />
[1] Preheat the oven to 450°F.<br />
[2] Use a food processor to mix the allpurpose<br />
gluten free flour, oat flour (or<br />
almond flour), and salt. Conversely, you<br />
could whisk them in a mixing bowl.<br />
[3] Slowly add the olive oil and water<br />
while pulsing or stirring. If the dough<br />
is too dry, add additional water in<br />
increments of a ½ teaspoon. You<br />
want the dough to be wet enough to<br />
form into a ball, but not sticky.<br />
[4] Form the dough into a ball and roll out<br />
on a clean surface or pastry mat dusted<br />
<strong>with</strong> gluten free flour. You want to roll<br />
gently in each direction, until the dough<br />
is similar in thickness to a saltine cracker.<br />
[5] Cut and arrange the dough on a baking<br />
sheet lined <strong>with</strong> parchment paper.<br />
Using a fork, prick each <strong>matzo</strong> in lines.<br />
Spray tops of the <strong>matzo</strong> dough <strong>with</strong><br />
a light coat of cooking spray, and top<br />
<strong>matzo</strong> <strong>with</strong> course grained salt.<br />
[6] Bake for 10 minutes, or<br />
until lightly browned.<br />
[21] the basics | gluten free <strong>matzo</strong>
MAKES 2 CUPS<br />
PREP TIME 5MNS<br />
COOK TIME 0MNS<br />
Matzo meal is simply crushed <strong>matzo</strong>, and is used<br />
as a breading or filler in countless recipes. The<br />
<strong>matzo</strong> can be ground into varying consistencies,<br />
from course grained to fine powder, almost like<br />
flour. You can purchase <strong>matzo</strong> meal at the store,<br />
but it is just as easy to make at home if you have a<br />
good blender, food processor, or coffee grinder.<br />
<strong>making</strong> <strong>with</strong> <strong>matzo</strong> [22]
MATZO MEAL<br />
can be made ahead and stored in<br />
the pantry for months<br />
INGREDIENTS<br />
DIRECTIONS<br />
8 SHEETS OF MATZO<br />
[1] Break up a few sheets of <strong>matzo</strong> and place<br />
in food processor. Pulverize on high until<br />
the <strong>matzo</strong> reaches desired consistency.<br />
The finer it is, the better it is for baking.<br />
[2] Transfer <strong>matzo</strong> meal to an airtight<br />
container and continue to break<br />
up and pulverize the rest of the<br />
<strong>matzo</strong>, <strong>making</strong> sure that your food<br />
processor can handle the amount<br />
of <strong>matzo</strong> placed in it at one time.<br />
[3] That’s it! Now you have homemade<br />
<strong>matzo</strong> meal that can be used in Passoverfriendly<br />
cakes, or as fillers and breading.<br />
[23] the basics | <strong>matzo</strong> meal
SERVES 8<br />
PREP TIME 25MNS<br />
COOK TIME 30MNS<br />
<strong>making</strong> <strong>with</strong> <strong>matzo</strong> [24]<br />
Matzo balls are so many things to<br />
so many people, but most<br />
importantly, they form the basis of<br />
<strong>matzo</strong> ball soup. Matzo balls and<br />
<strong>matzo</strong> ball soup are quintessential<br />
Passover classics, and the most<br />
requested dish at family gatherings<br />
from the youngest kids to the<br />
wisest in the room. I follow the<br />
recipe that is recommended by<br />
Manichewitz, and these <strong>matzo</strong><br />
balls turn out perfect every time.
MATZO BALLS<br />
traditionally served in chicken<br />
soup and a staple during Passover<br />
INGREDIENTS<br />
DIRECTIONS<br />
2 TBSP VEGETABLE OIL<br />
2 LARGE EGGS, BEATEN<br />
½ CUP MATZO MEAL<br />
2 TBSP BROTH OR WATER<br />
1 TSP SALT<br />
[1] In a bowl, beat the eggs. Add the<br />
vegetable oil, <strong>matzo</strong> meal, and<br />
salt until well blended. Add broth<br />
or water and mix thoroughly.<br />
[2] Cover mixture and chill in the<br />
refrigerator for 20 minutes. Meanwhile,<br />
bring 6 cups water to a boil.<br />
[3] Remove chilled <strong>matzo</strong> ball mix from<br />
the fridge and form into 1-inch balls.<br />
[4] Drop <strong>matzo</strong> balls into boiling water,<br />
and then reduce heat to a simmer.<br />
Cover tightly and simmer until<br />
thoroughly cooked, about 30 minutes.<br />
[25] the basics | <strong>matzo</strong> balls
main<br />
<strong>matzo</strong> ball soup [29]<br />
nina’s mina [31]<br />
not your bubbe’s <strong>matzo</strong> brei [33]<br />
<strong>matzo</strong> meal crusted mahi [35]<br />
<strong>matzo</strong> pizza [37]<br />
sides<br />
<strong>matzo</strong> kugel <strong>with</strong> spinach and feta [39]<br />
<strong>matzo</strong> meal potato latkes [41]<br />
Use boxed <strong>matzo</strong> or homemade <strong>matzo</strong>; make<br />
these recipes for Passover or all year around,<br />
and impress your family and friends <strong>with</strong> how<br />
great <strong>matzo</strong> can taste. This section includes<br />
main dishes and side dishes that range from<br />
quintessential Jewish culinary traditions to<br />
unique twists on the classics.
SERVES 8<br />
PREP TIME 20MNS<br />
COOK TIME 45MNS<br />
Matzo ball soup is a true classic, the ultimate<br />
crowd pleaser. This is my personal recipe for<br />
<strong>matzo</strong> ball soup. The rotisserie chicken is a great<br />
way to knock off prep time by using an already<br />
cooked, store-bought rotisserie chicken. They are<br />
juicy, moist, and it is easy to shred into the pot. This<br />
soup will warm you up on a cold day, or soothe a<br />
cold when you are feeling under the weather.<br />
<strong>making</strong> <strong>with</strong> <strong>matzo</strong> [28]
MATZO BALL<br />
SOUP<br />
the ultimate comfort food<br />
INGREDIENTS<br />
DIRECTIONS<br />
1 ROTISSERIE CHICKEN<br />
2 TBSP OLIVE OIL<br />
1 ONION, CHOPPED<br />
4 CLOVES GARLIC, CHOPPED<br />
3 CARROTS, CHOPPED<br />
1 STALK CELERY, CHOPPED<br />
7 CHICKEN BOUILLON<br />
CUBES<br />
10 CUPS WATER<br />
1 TSP GROUND CUMIN<br />
8 MATZO BALLS (RECIPE ON<br />
PG#)<br />
SALT AND PEPPER TO TASTE<br />
[1] Prep the ingredients. Pull and shred<br />
the meat from the rotisserie chicken,<br />
being careful to remove all bones,<br />
and set aside. Peel and chop the<br />
carrots, celery, onion, and garlic.<br />
[2] Heat a large stockpot or Dutch oven on<br />
medium-high heat, and add the olive<br />
oil. Once nice and hot, add the chopped<br />
garlic and onions, sautéing for about 5<br />
minutes or until soft. Add the chopped<br />
carrots and celery, and continue to sauté<br />
for 5 more minutes, stirring occasionally.<br />
[3] Add the water, bouillon cubes,<br />
cumin, salt and pepper to the<br />
pot and bring to a boil.<br />
[4] After boiling for 2 minutes, reduce heat<br />
to a simmer, and add the pulled chicken.<br />
Cover and simmer for 30 minutes.<br />
[5] Right before serving, add the <strong>matzo</strong><br />
balls, so they retain their shape.<br />
[29] savory dishes | main | <strong>matzo</strong> ball soup
SERVES 8<br />
PREP TIME 35MNS<br />
COOK TIME 45MNS<br />
A mina is a dish of Sephardic Jewish origin, and is<br />
literally a layered <strong>matzo</strong> pie. Matzo is soaked in<br />
water briefly until it becomes pliable, and is<br />
layered in a casserole dish like a <strong>matzo</strong>-lasagna.<br />
The filling varies widely, and can range from a<br />
vegetarian dish to meat pie. My mina uses ground<br />
turkey and tomato sauce, <strong>with</strong> some chopped<br />
jalapenos for a little spice.<br />
<strong>making</strong> <strong>with</strong> <strong>matzo</strong> [30]
NINA’S MINA<br />
this <strong>matzo</strong>-lasagna style dish<br />
is hearty, healthy, and calls<br />
for second-helpings<br />
INGREDIENTS<br />
OLIVE OIL<br />
1 ONION, CHOPPED<br />
5 CLOVES GARLIC, CHOPPED<br />
2 LB GROUND TURKEY<br />
SALT AND PEPPER<br />
1 TSP PAPRIKA<br />
1 CAN DICED TOMATOES<br />
1 ROASTED RED PEPPER,<br />
CHOPPED<br />
¼ CUP PICKLED JALAPENOS,<br />
CHOPPED<br />
2 CUPS FRESH SPINACH,<br />
CHOPPED<br />
1 JAR TOMATO SAUCE<br />
6 SHEETS MATZO<br />
2 EGGS, BEATEN<br />
DIRECTIONS<br />
[1] Preheat the oven to 350°F. For the<br />
filling, in a large, deep skillet or pot on<br />
medium-high heat, add olive oil. Sautee<br />
onions and garlic until soft and browned,<br />
then add the ground turkey. Add the<br />
paprika, salt and pepper to taste, and<br />
stir occasionally, being careful to make<br />
sure the meat is thoroughly cooked.<br />
[2] Add the can of diced tomatoes,<br />
red pepper, jalapenos, spinach,<br />
and jar of tomato sauce. Stir well<br />
and let simmer for 10 minutes.<br />
[3] In the meantime, soak the 6 sheets of<br />
<strong>matzo</strong> in water for about 1 minute, or<br />
until soft but not mushy and still hold up.<br />
Lay them on a paper towel for a minute,<br />
then line the bottom of an oven safe<br />
casserole dish <strong>with</strong> a layer of <strong>matzo</strong>.<br />
[4] Add filling on top of the <strong>matzo</strong>. Alternate<br />
between <strong>matzo</strong> and the meat pie filling<br />
<strong>with</strong> the <strong>matzo</strong> ending on the top layer.<br />
[5] Pour the beaten eggs over the top of<br />
the dish, and use a spatula to spread<br />
evenly. Bake for 45 minutes.<br />
[31] savory dishes | main | nina’s mina
SERVES 4<br />
PREP TIME 30MNS<br />
COOK TIME 20MNS<br />
<strong>making</strong> <strong>with</strong> <strong>matzo</strong> [32]<br />
Matzo brei is essentially a mixture<br />
of <strong>matzo</strong> and fried eggs, but can<br />
take many forms. Some like it<br />
sweet, some like it savory, but it<br />
nonetheless serves to fulfill the<br />
perfect breakfast. My<br />
grandmother made a simple<br />
version for years, consisting of just<br />
the <strong>matzo</strong>, eggs, and a little cream.<br />
She would eat it <strong>with</strong> salt; my<br />
grandpa would top it <strong>with</strong> sugar,<br />
but all the kids and grandkids like it<br />
<strong>with</strong> syrup. I prefer my <strong>matzo</strong> brei<br />
omelette-style, and the roasted<br />
red peppers in this recipe add a<br />
ton of flavor.
NOT YOUR<br />
BUBBE’S MATZO<br />
BREI<br />
INGREDIENTS<br />
1 RED PEPPER, ROASTED AND<br />
CHOPPED<br />
4 EGGS<br />
1 CUP BLACK OLIVES,<br />
CHOPPED<br />
1 CUP FRESH SPINACH,<br />
COARSELY CHOPPED<br />
3 SHEETS MATZO<br />
1 CUP HOT WATER<br />
SALT AND PEPPER<br />
OLIVE OIL<br />
DIRECTIONS<br />
[1] Preheat the oven to 450°F. To roast<br />
the pepper, cut off the top and remove<br />
the seeds. Cut the pepper in half<br />
lengthwise, and slather halves <strong>with</strong><br />
a light coating of olive oil. Bake in<br />
the oven at 450 for 25 minutes.<br />
[2] While the pepper is roasting, chop<br />
the olives and spinach. Set aside.<br />
Chop red pepper after removing<br />
it from the oven, after 25 minutes<br />
or when soft and charred.<br />
[3] Place the <strong>matzo</strong> in a shallow dish<br />
<strong>with</strong> the cup of hot water, letting<br />
the <strong>matzo</strong> soak for 3 minutes. Drain<br />
the excess water and crumble the<br />
soggy <strong>matzo</strong> into small pieces.<br />
[4] Whisk the eggs in a mixing bowl.<br />
Add the chopped roasted red pepper,<br />
olives, spinach, the wet crumbled<br />
<strong>matzo</strong>, and salt and pepper to taste.<br />
Cook on medium heat for ten minutes.<br />
[6] This part is tricky. After ten minutes,<br />
the <strong>matzo</strong> brei needs to be flipped,<br />
so it is easiest to flip the omelettelike<br />
brei out of the cast iron skillet<br />
onto a large cutting board.<br />
[7] Add a bit more olive oil to the pan, and<br />
slide the <strong>matzo</strong> brei back so the top can<br />
get cooked evenly. Continue cooking<br />
on the other side for 10 more minutes.<br />
[8] When finished, flip the finished <strong>matzo</strong><br />
brei back onto the cutting board and cut<br />
into 4 servings. Cheers!<br />
[5] Coat a cast iron skillet <strong>with</strong> olive oil on<br />
medium-high heat. Once hot and the<br />
oil starts to pop, turn the heat down to<br />
medium and add the <strong>matzo</strong>-egg mixture.<br />
[33] savory dishes | main | not your bubbe’s <strong>matzo</strong> brei
SERVES 4<br />
PREP TIME 20MNS<br />
COOK TIME 15MNS<br />
If you have a personal deep fryer or large Dutch<br />
oven, this fish will come together beautifully <strong>with</strong><br />
its nice even coat of <strong>matzo</strong> meal breading. Your<br />
guests are guaranteed to crave this fish <strong>with</strong> their<br />
chips long after its gone. When buying the fish, if<br />
possible always buy fresh fish from your local<br />
seafood market and chose wild-caught over<br />
farm-raised varieties.<br />
<strong>making</strong> <strong>with</strong> <strong>matzo</strong> [34]
MATZO MEAL<br />
CRUSTED MAHI<br />
fish and chips, anyone?<br />
INGREDIENTS<br />
1½ LB MAHI MAHI FILET<br />
PEANUT OIL FOR FRYING<br />
2 EGGS<br />
1 TSP SALT<br />
1 TSP PEPPER<br />
½ TSP PAPRIKA<br />
½ CUP MATZO MEAL<br />
DIRECTIONS<br />
[1] Trim the skin off the fish, and cut<br />
into 4 6-ounce servings. Set aside.<br />
[2] If using a deep fryer, add peanut oil<br />
according to user instructions for<br />
your deep fryer. Preheat to high,<br />
375°F. Otherwise, heat about an inch<br />
of peanut oil in a deep pot or Dutch<br />
oven. Peanut oil can be swapped out<br />
for vegetable, canola, or corn oil to<br />
accommodate peanut allergies.<br />
meal again to get a nice thick crust.<br />
[6] Drop half of the breaded mahi filets into<br />
the preheated deep fryer so as not to<br />
over-crowd the basket, and fry for about<br />
6-7 minutes. Remove from basket when<br />
finished and drain excess oil on a paper<br />
towel while frying the second batch. If<br />
using a Dutch oven, fry the fish for 4<br />
minutes on each side, or until it becomes<br />
crispy and golden brown.<br />
[3] In a mixing bowl or pie dish,<br />
whisk the eggs, set aside.<br />
[4] In a large bowl, mix together<br />
salt, pepper, paprika, and <strong>matzo</strong><br />
meal until fully blended.<br />
[5] Carefully dip each mahi filet into the<br />
egg batter, fully coating them. Transfer<br />
them one at a time to be breaded <strong>with</strong> the<br />
<strong>matzo</strong> meal mix, <strong>making</strong> sure to evenly<br />
coat them. For an extra crispy crust,<br />
repeat the process by re-dipping each filet<br />
into the egg-batter and then the <strong>matzo</strong><br />
[35] savory dishes | main | <strong>matzo</strong> meal crusted mahi
SERVES 2<br />
PREP TIME 10MNS<br />
COOK TIME 10MNS<br />
don’t keep kosher strictly;<br />
however, I opt for turkey<br />
pepperoni, as it is lower in sodium<br />
<strong>with</strong> no sacrifice to taste.<br />
<strong>making</strong> <strong>with</strong> <strong>matzo</strong> [36]<br />
This is a super easy recipe to make<br />
as a fast lunch for the kids or<br />
grown-ups. I prefer to use<br />
homemade <strong>matzo</strong> for this recipe,<br />
because it is fresher and sturdier<br />
so it stands up to the weight of the<br />
sauce and toppings better <strong>with</strong>out<br />
the risk of getting soggy. You can<br />
use whatever toppings you would<br />
prefer when <strong>making</strong> these pizzas,<br />
but just remember that pork is<br />
not kosher, and neither is a<br />
combination of meat and cheese.<br />
So if you keep kosher, use veggies<br />
instead of pepperoni, or use<br />
kosher meat <strong>with</strong>out cheese! I
MATZO PIZZA<br />
a crisp and flaky crust makes for<br />
the perfect light lunch<br />
INGREDIENTS<br />
DIRECTIONS<br />
2 SHEETS MATZO<br />
½ CUP PIZZA SAUCE<br />
½ CUP MOZZARELLA<br />
CHEESE, SHREDDED<br />
TOPPINGS OF CHOICE<br />
[1] Preheat oven or toaster oven to 375°F.<br />
[2] Spread pizza sauce evenly between the<br />
two pieces of <strong>matzo</strong>. You can use more<br />
or less based on personal preference.<br />
[3] Top <strong>with</strong> fresh shredded mozzarella<br />
cheese, and toppings of choice.<br />
Remember: if you are keeping kosher,<br />
use veggies like chopped peppers,<br />
onions, garlic, olives, and mushrooms<br />
for your pizza, or use kosher deli cut<br />
pepperonis <strong>with</strong>out the cheese.<br />
[4] Bake for about 10 minutes, or<br />
until all the cheese has melted and<br />
appears golden around the edges.<br />
[37] savory dishes | main | <strong>matzo</strong> pizza
SERVES 6<br />
PREP TIME 25MNS<br />
COOK TIME 30MNS<br />
<strong>making</strong> <strong>with</strong> <strong>matzo</strong> [38]<br />
A “kugel” is a baked casserole<br />
dish of Ashkenazi Jewish origin<br />
that contains a starch and eggs,<br />
among other ingredients.<br />
Although it is traditionally made<br />
<strong>with</strong> egg noodles (and my Mema<br />
puts raisins in hers), <strong>matzo</strong> kugel is<br />
a popular substitute for Passover.<br />
The original recipe was adopted<br />
from the “Brokeass Gourmet”<br />
food blog, and provides a great<br />
kosher meal alternative for the<br />
vegetarian in your family.
MATZO KUGEL<br />
WITH SPINACH<br />
AND FETA<br />
INGREDIENTS<br />
1 TBSP OLIVE OIL<br />
1 ONION, CHOPPED<br />
5 CLOVES GARLIC, CHOPPED<br />
2 CARROTS, GRATED<br />
4 CUPS FRESH BABY<br />
SPINACH<br />
1 CUP MILK<br />
4 EGGS<br />
5 SHEETS MATZO, CRUMBLED<br />
1 TSP SALT<br />
1 TSP PEPPER<br />
½ CUP FETA CHEESE,<br />
CRUMBLED<br />
DIRECTIONS<br />
[1] Preheat the oven to 375°F. Lightly oil<br />
a 9”x11” casserole pan and set aside.<br />
[2] In a large frying pan, heat the olive oil<br />
over medium-low heat. Add the chopped<br />
onion and cook, stirring occasionally<br />
for about 10 minutes, caramelizing.<br />
[3] Increase the heat to medium and add<br />
the garlic and carrots. After 5 more<br />
minutes, add the spinach, stirring<br />
occasionally until it has completely<br />
wilted down. Remove from heat.<br />
[4] In a large mixing bowl, combine<br />
the milk and eggs, whisking until<br />
completely blended. Add crumbled<br />
<strong>matzo</strong> and let sit for 5 minutes.<br />
[5] Add the cooked vegetables to the milkegg<br />
mixture and stir to fully incorporate.<br />
Add the salt and pepper and stir again.<br />
<strong>with</strong> the goat cheese. Push the layer<br />
of cheese down slightly, allowing<br />
it to sink in lightly to the batter.<br />
[7] Bake for 24-30 minutes, or until<br />
set and golden-brown on top. Let<br />
cool slightly before serving.<br />
[6] Pour into casserole pan and top evenly<br />
[39] savory dishes | sides | <strong>matzo</strong> kugel <strong>with</strong> spinach and feta
SERVES 8-10<br />
PREP TIME 25MNS<br />
COOK TIME 20MNS<br />
However, the <strong>matzo</strong> meal in this<br />
recipe really helps hold the<br />
mixture together and gives the<br />
potato pancakes a more<br />
consistent texture. Top <strong>with</strong> sour<br />
cream or applesauce.<br />
<strong>making</strong> <strong>with</strong> <strong>matzo</strong> [40]<br />
Potato latkes have been a staple<br />
in Jewish cuisine since the Middle<br />
Ages, and are eaten during the<br />
Chanukah celebration. Chanukah,<br />
or the festival of lights, celebrates<br />
the miracle of oil that burned for 8<br />
nights, when there was only<br />
enough for 1 night after the Jewish<br />
Maccabee soldiers recaptured and<br />
dedicated the synagogue in<br />
Jerusalem. That is why fried foods<br />
are eaten in abundance during<br />
Chanukah, to commemorate the<br />
miracle of oil and light. Potato<br />
latkes range vastly and there is no<br />
wrong way to make potato latkes.
MATZO MEAL<br />
POTATO LATKES<br />
INGREDIENTS<br />
DIRECTIONS<br />
4 RUSSET POTATOES, GRATED<br />
1 ONION, GRATED<br />
2 EGGS, BEATEN<br />
SALT AND PEPPER TO TASTE<br />
⅓ CUP MATZO MEAL<br />
VEGETABLE OIL<br />
KOSHER SALT TO FINISH<br />
PARSLEY TO GARNISH<br />
[1] After grating the potatoes, ring out and<br />
drain excess moisture using cheesecloth.<br />
[2] In a mixing bowl, beat the eggs. Add the<br />
onion, grated potatoes, <strong>matzo</strong> meal,<br />
and salt and pepper to taste. Form into<br />
round disks, about ½-¾ inches thick.<br />
[3] In a large, heavy skillet, heat ¼<br />
inch vegetable oil over mediumhigh<br />
heat. Fry potato pancakes for<br />
about five minutes on each side, or<br />
until golden brown and crispy.<br />
[4] Transfer to drain excess oil on<br />
paper towels. Sprinkle <strong>with</strong> sea<br />
salt, and serve <strong>with</strong> your favorite<br />
toppings and condiments.<br />
[41] savory dishes | sides | <strong>matzo</strong> potato latkes
chocolate covered <strong>matzo</strong> [45]<br />
chocolate <strong>matzo</strong> torte [47]<br />
sweet banana <strong>matzo</strong> brei scramble [49]<br />
icebox <strong>matzo</strong> cake [51]<br />
s’more <strong>matzo</strong>s [53]<br />
Dessert is usually the best part of the meal.<br />
And even if you don’t agree, you probably don’t<br />
have much of a choice anyway if your<br />
grandmother has anything to do <strong>with</strong> it. Not<br />
for the diabetic in your family, these <strong>matzo</strong><br />
treats are so delicious; they will make sure<br />
your dessert-stomach is ready.
SERVES 16<br />
PREP TIME 15MNS<br />
COOK TIME 15MNS<br />
<strong>making</strong> <strong>with</strong> <strong>matzo</strong> [44]<br />
This is my absolute favorite<br />
chocolate covered <strong>matzo</strong> recipe.<br />
Make sure you have enough room<br />
in your freezer to be able to lay<br />
the baking pan of <strong>matzo</strong> flat when<br />
cooling. There is a lot of room for<br />
creativity <strong>with</strong> this recipe as well,<br />
so feel free to jazz it up <strong>with</strong> the<br />
toppings of your choice. You can<br />
try using a different type of<br />
chocolate, add a white chocolate<br />
drizzle, or sprinkles before placing<br />
in the freezer for a fancier or<br />
more playful dessert.
CHOCOLATE<br />
COVERED<br />
MATZO<br />
INGREDIENTS<br />
4 SHEETS MATZO<br />
1 CUP BUTTER<br />
1 CUP DARK BROWN<br />
SUGAR, PACKED<br />
1 BAG MINI SEMISWEET<br />
CHOCOLATE CHIPS<br />
DIRECTIONS<br />
[1] Preheat the oven to 350°F. Cover a<br />
large baking tray <strong>with</strong> foil and then<br />
top <strong>with</strong> parchment paper. Place the<br />
<strong>matzo</strong> on the pan in one flat layer,<br />
breaking pieces to fit as needed.<br />
[2] In a pot over medium-low heat mix<br />
together the butter and brown sugar<br />
until melted and combined. Once<br />
melted, bring the mixture to a boil and<br />
boil for 3 minutes, stirring constantly.<br />
[3] After three minutes, pour the butter<br />
and sugar mixture (now caramel)<br />
over the layer of <strong>matzo</strong> in the<br />
baking tray. Spread the caramel so<br />
that it evenly covers the <strong>matzo</strong>.<br />
[4] Stick the <strong>matzo</strong> and caramel tray in<br />
the oven for about ten minutes. Keep<br />
an eye on it; the caramel should get<br />
nice and bubbly but not burnt.<br />
melts on top of the <strong>matzo</strong>.<br />
[6] Once melty, use a spatula to spread the<br />
chocolate into an even layer over the<br />
caramel <strong>matzo</strong>. Here is where you can<br />
get creative. Before freezing, you can<br />
choose to top the chocolate covered<br />
<strong>matzo</strong> however you want, Sprinkles,<br />
sea salt, crushed walnuts, or a white<br />
chocolate glaze are just a few ideas<br />
to please everyone at Passover.<br />
[7] Let cool for about 30 minutes, then<br />
transfer <strong>matzo</strong> <strong>with</strong> parchment<br />
paper and foil onto a cool pan,<br />
and place in the freezer to harden<br />
for 2 hours or overnight.<br />
[8] Once hard, break into bite-sized pieces<br />
for eating. Keep refrigerated. Yum!<br />
[5] After 10 minutes remove the tray<br />
from the oven and sprinkle the<br />
bag of chocolate chips evenly over<br />
the hot caramel. Let it sit out for a<br />
few minutes so that the chocolate<br />
[45] sweets and treats | chocolate covered <strong>matzo</strong>
SERVES 12<br />
PREP TIME 15MNS<br />
COOK TIME 30MNS<br />
<strong>making</strong> <strong>with</strong> <strong>matzo</strong> [46]<br />
This dense cake uses finely sifted<br />
<strong>matzo</strong> meal in place of flour.<br />
Orange juice adds sweetness,<br />
flavor, and helps to keep this cake<br />
moist. This recipe was originally<br />
pulled from The Settlement<br />
Cookbook: The Way to a Man’s<br />
Heart, published in 1903. It has<br />
since been passed down through<br />
the generations from my greatgreat-grandmother<br />
to me, and I<br />
am happy to be able to say today<br />
that this cake will find its way to<br />
anyone’s heart, whether they be a<br />
man or a woman.
CHOCOLATE<br />
MATZO TORTE<br />
finding it’s way to the Seder table<br />
since 1903<br />
INGREDIENTS<br />
4 EGGS, SEPARATED<br />
1/2 CUP SUGAR<br />
1/4 LB. ALMONDS, BLANCHED<br />
AND CHOPPED<br />
1/4 LB. SWEET GRATED<br />
CHOCOLATE<br />
1/4 LB. RAISINS<br />
1 TBSP COCOA POWDER<br />
1/2 CUP MATZO MEAL<br />
SIFTED FINE<br />
1/4 CUP OF WINE<br />
JUICE OF AN ORANGE<br />
DIRECTIONS<br />
[1] Preheat the oven to 350°F.<br />
[2] Crack the eggs, separating the yolks<br />
from the egg whites and set the egg<br />
whites aside. Beat the egg yolks<br />
together in a large mixing bowl. Add<br />
the sugar and continue beating until<br />
the mixture is light and fluffy.<br />
[3] Add the almonds, chocolate and raisins,<br />
<strong>matzo</strong> meal, wine, and freshly squeezed<br />
juice of an orange, stirring until well<br />
blended. Finally, add the egg whites to<br />
the batter and combine thoroughly.<br />
Almonds that are blanched simply have the<br />
flaky outer skin removed. If you purchase<br />
whole almonds that need to be blanched and<br />
chopped, place the almonds in a bowl. Pour<br />
boiling water over them and let them soak<br />
for 60 seconds or less; you do not want them<br />
to start getting soft or soggy. Drain the water<br />
and pat the almonds to dry. The skins will be<br />
easy to remove.<br />
<strong>with</strong> non-stick cooking spray, and<br />
pour batter into the pan. Bake in the<br />
preheated oven for 30 minutes or<br />
until a toothpick comes out clean.<br />
[4] Coat an 8 or 9-inch spring-form pan<br />
[47] sweets and treats | chocolate <strong>matzo</strong> torte
SERVES 6<br />
PREP TIME 15MNS<br />
COOK TIME 15MNS<br />
Matzo brei is frequently served as a breakfast<br />
item during Passover. This <strong>matzo</strong> brei will call to<br />
anyone’s sweet tooth, and tastes amazing served<br />
warm topped <strong>with</strong> caramel, and ice cream or<br />
whipped cream. I devised this recipe for my love<br />
of sugar and it will not disappoint those <strong>with</strong> a<br />
serious sweet tooth.<br />
<strong>making</strong> <strong>with</strong> <strong>matzo</strong> [48]
SWEET BANANA<br />
MATZO BREI<br />
SCRAMBLE<br />
INGREDIENTS<br />
DIRECTIONS<br />
5 SHEETS MATZO<br />
1 BANANA, THINLY SLICED<br />
1 CUP MILK<br />
3 EGGS<br />
2 TSP GROUND CINNAMON<br />
¼ CUP GRANULATED<br />
SUGAR<br />
¼ CUP DARK BROWN<br />
SUGAR<br />
1 TSP VANILLA EXTRACT<br />
½ CUP BUTTER, DIVIDED<br />
CARAMEL SAUCE TO TOP<br />
[1] Pass each sheet of <strong>matzo</strong> briefly<br />
under cool water to soften, and then<br />
crumble into a large mixing bowl.<br />
Add the banana slices and set aside.<br />
[2] In a bowl, combine milk, eggs,<br />
sugars, and vanilla extract, blending<br />
thoroughly, then add to the<br />
crumbled <strong>matzo</strong> and banana.<br />
[3] In a large skillet, heat ¼ cup of the<br />
butter over medium-high heat. Add the<br />
batter, frying for about 5 minutes at<br />
first. You can try to flip the batter like<br />
a pancake, or scramble while cooking<br />
<strong>with</strong> a spatula until thoroughly cooked,<br />
another 5-10 minutes. While cooking,<br />
cut in the remaining ¼ cup of butter.<br />
Cooking the batter like scrambled eggs<br />
allows all that butter to become evenly<br />
distributed throughout the batter.<br />
[4] Serve warm. Top <strong>with</strong> caramel<br />
sauce (I use a store-bought jar of<br />
caramel for this recipe), and serve<br />
<strong>with</strong> ice cream or whip cream.<br />
[49] sweets and treats | sweet banana <strong>matzo</strong> brei scramble
SERVES 20<br />
PREP TIME 30MNS<br />
COOK TIME 0MNS<br />
cake. This original recipe is<br />
credited to Tiffany Benyadan<br />
from the food blog<br />
Living Sweet Moments.<br />
<strong>making</strong> <strong>with</strong> <strong>matzo</strong> [50]<br />
This is a really easy treat to make,<br />
and it requires no baking! You just<br />
have to let the cake sit overnight<br />
so the chocolate cream icing can<br />
set. If you are <strong>making</strong> it for kids,<br />
soak the <strong>matzo</strong> in grape juice;<br />
otherwise, use kosher wine. I<br />
personally am a HUGE fan of icing,<br />
so when I made this cake I double<br />
the recipe, and save what is left, to<br />
ensure there is enough to really<br />
get between the layers. If you are a<br />
big peanut butter fan, it is also<br />
delicious to alternate between the<br />
chocolate cream frosting and<br />
peanut butter when stacking this
ICEBOX MATZO<br />
CAKE<br />
a bakeless treat fun to make <strong>with</strong><br />
the kids<br />
INGREDIENTS<br />
DIRECTIONS<br />
1 CUP BUTTER<br />
1 CUP SUGAR<br />
2 EGGS<br />
6 OZ SEMI-SWEET<br />
CHOCOLATE<br />
1 TSP ALMOND EXTRACT<br />
1 TSP MILK OR SOY MILK<br />
1 TSP PREPARED COFFEE<br />
1½ BOXES MATZOS<br />
2 CUPS GRAPE JUICE, OR<br />
KOSHER WINE<br />
[1] Combine the butter, sugar, and<br />
eggs, beating until creamy.<br />
[2] In a small saucepan, melt the semi-sweet<br />
chocolate <strong>with</strong> the almond extract, milk<br />
and coffee. Add to the butter mixture<br />
and mix until thoroughly combined.<br />
[3] Place a baking sheet under a baking<br />
rack, so it can catch the drippings. Pour<br />
grape juice or kosher wine in a shallow<br />
dish. One by one, soak each piece of<br />
<strong>matzo</strong> in the juice or wine for about a<br />
minute, place it on the rack, and top <strong>with</strong><br />
a layer of frosting. Continue stacking<br />
and layering the wine-soaked <strong>matzo</strong><br />
and frosting, and then cover the top<br />
and sides <strong>with</strong> the rest of the frosting.<br />
[4] That’s it! Keep it in the fridge for<br />
2 hours or overnight for optimal<br />
flavor before serving. Top <strong>with</strong><br />
shaved chocolate for garnish.<br />
[51] sweets and treats | icebox <strong>matzo</strong> cake
SERVES 8<br />
PREP TIME 5MNS<br />
COOK TIME 5MNS<br />
These treats are easy to put together. If you have<br />
a butane or flambe torch it will shave minutes off<br />
the prep and clean up time.<br />
<strong>making</strong> <strong>with</strong> <strong>matzo</strong> [52]
S’MORE MATZOS<br />
these campfire treats will have<br />
kids and grownups asking for<br />
s’more <strong>matzo</strong><br />
INGREDIENTS<br />
DIRECTIONS<br />
4 PIECES MATZO<br />
8 JUMBO MARSHMALLOWS<br />
2 MILK CHOCOLATE BARS,<br />
MELTED<br />
[1] Break each piece of <strong>matzo</strong><br />
into four even pieces.<br />
[2] Drizzle the melted chocolate<br />
onto both sides of the <strong>matzo</strong>.<br />
[3] Place the marshmallows on a skewer.<br />
Torch each marshmallow until<br />
they are an even golden brown, and<br />
bubbly but not black and burnt.<br />
[4] Sandwich each melted marshmallow<br />
between two chocolate-coated <strong>matzo</strong><br />
crackers. Eating these treats is the<br />
messiest part, but they’re so good<br />
you’ll want to lick the plate clean.<br />
[53] sweets and treats | s’more <strong>matzo</strong>s