Friday, April 3, 2009

Oy Vey! It's Passover Season!

I'm sure you've noticed all sorts of seasonal goodies hopping into groery stores recently -- chocolate bunnies, jelly beans, and cream-filled eggs. Not to mention Peeps! Yep, it's Easter season, folks. But did you know that Passover is also right around the corner? The Jewish holiday begins this coming Thursday and lasts through the following Wednesday. The Jewish Passover celebrates when God spared the Israelites during one of the ten plagues that eventually led to Moses leading the people out of Egypt. If you ever wondered when Jews eat kosher food, it's during this time. And that means matzo, matzo, and more matzo in my book!

Even though I'm not Jewish myself, I do enjoy a good matzo cracker. Crispy, salty, and low in just about everything, matzo is kind of like a gigantic saltine. But there's not need to simply eat them plain, as fun as that is. Why not spice life up a bit and make kosher French toast?

I found this recipe for matzo brei, or fried matzo, on All Recipes. I lightened it up a bit and added a little sweetness, but I bet this would be just as delicious with the more savory original salt and pepper. It looks and sounds a little unlikely, but I encourage you to give it a shot, especially if you're already a fan of eggs, pancakes, or French toast. Be warned, though -- this sweeter rendition will not pair so well with onion matzo, so make sure you get a plain variety. Onion, egg, and cinnamon? No, thanks!

Passover-licious Matzo Brei

1 large matzo cracker
1/4 cup egg substitue (or 1 egg, beaten)
1/2 tsp vanilla extract
dash of cinnamon, to taste
maple syrup

Break the matzo into large, bite-sized pieces. Soak in warm water for about a minute, then drain. In a separate bowl, combine the egg, vanilla, and cinnamon. Add the matzo pieces, being sure to dunk them fully in the egg mixture.

Spray a small or medium skillet with cooking spray and set it over medium-high heat. Pour the egg and matzo mixture into the skillet. Cook for a few minutes, or until one side is browned. Flip and brown the other side. Serve plain, with maple syrup, or however you best enjoy French toast. Smack your lips in satisfaction when finished!

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