This week is Passover, which means that for 8 days, millions of Jews (including myself) will refrain from eating bread, as well as a whole host of other foods. We will substitute our bagels, pretzels, cookies, and many other forbidden foods, with a cracker-like food called matzo (pronounce “mats-a”). The custom goes back to thousands of years ago when the Jewish people were given the chance to escape from their lives as slaves in Egypt, but didn’t have time to wait for the bread to rise. However, while eating matzo certainly carries a very meaningful message, it definitely lacks flavor, and after just a few days of eating the plain, cracker-like substance, it is not unusual to wish the whole holiday were over already! But this year, instead of dreading a week without my beloved bread products, I’ve decided to embrace matzo and even make it this week’s HC Intern Experiment. From savory snacks to sweet treats, I will concoct four matzo-based recipes that will hopefully make you stop dreading this week’s restrictions, and start loving the Passover diet.
Meet My Taste-Tester….
In an effort to keep things as unbiased as possible, I decided to bring in an official “taste tester” who would judge my matzo concoctions from a much more neutral perspective than I ever could…
Meet Grant, a junior at Bentley University. In addition to being my boyfriend, Grant is an avid fan of golf, music, and all things food. He has a diverse palate and appreciates everything from fois gras to pop tarts, but has never been a fan of matzo. In fact, prior to this experiment, he proclaimed that “matzo tastes like a piece of cardboard.” Hopefully these recipes will change his mind!
1. Matzo Caramel Crack(ers)
I got this recipe from one of my favorite food blogs, Smitten Kitchen, and as the name implies, this dessert really is addicting. Grant was equally seduced by this bark-like toffee substance and I know he wasn’t kidding because within minutes, the carton of crack(ers) was mysteriously empty (hmmm, wonder how that happened?). I also love this concoction because it’s surprisingly easy to make and looks as impressive as it tastes (but then again how hard is it to screw up caramel, smothered in chocolate with toasted nuts sprinkled on top?). This was definitely the clear winner in the great matzo experiment and while my waistline may not benefit from this treat (I’ve made 2 batches already), I know my taste buds certainly did!
Grant’s Taste-O-Meter: 10
Level of Difficulty: Medium (not difficult but it takes a little time and you need to watch it to make sure the caramel doesn’t burn)
Recipe, From SmittenKitchen.com
2 to 3 sheets matzo
1 cup (2 sticks or 8 ounces) unsalted butter, cut into a few large pieces
1 cup packed light brown sugar
A big pinch of sea salt
1/2 teaspoon pure vanilla extract
1 1/2 cups semi- or bittersweet chocolate chips (or chopped bittersweet or semisweet chocolate)
1 cup toasted chopped almonds, pecans, walnuts or a nut of your choice (optional)
Extra sea salt for sprinkling (optional)
*Preheat the oven to 350°F
*Line a 9-by-11-inch baking sheet completely with foil
*Medium sauce pan set on medium heat
Line the baking sheet with matzo. Melt the butter and brown sugar on medium heat, stirring occasionally until it comes to a boil. Continue to stir for 3 more minutes (it should thicken), then take it off the heat and add ½ TSP of vanilla extract and 2 pinches of sea salt.
Pour the caramel over the matzo and bake for about 15 minutes. Watch it in the oven to make sure it doesn’t boil or burn too quickly (reduce the heat if it does).
Take the matzo out of the oven and sprinkle the chocolate chips on top. Let them sit for 5 minutes and then use a spatula to spread the chocolate across the matzo. Sprinkle with nuts and sea salt and put it in the fridge to harden. Once it hardens, break it into little pieces. I’ll be impressed if this lasts more than 24 hrs!
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2. Matzo Pizza
My mom has been making me this since I was little, and it’s the one Passover dish I actually look forward to. This year, I decided to jazz it up a bit by adding some grilled onions and oregano. Grant raved about this snack and was particularly pleased with the addition of the onions.
Grant’s Taste-o-meter: 8
Level of Difficulty: Easy
Recipe:
- 1 piece of matzo, cut in half
- 2 TBS tomato sauce (I used an eggplant marinara, but any sauce will work)
- App. 1 TBS Olive oil
- Grilled onions (or any veggie you like)
- About 2 ½ handfuls mozzarella cheese
- *broiler set on high or a toaster oven set at 400 (you could also use a microwave, but the matzo won’t be as crispy)
Directions:
Make sure all of your ingredients are ready by grilling any veggies you choose to use and toasting the matzo until it browns a little.
First, spread a light layer of olive oil across the matzo and repeat this step with the marinara sauce. (Make sure both of these are relatively thin so you don’t make the matzo soggy) Then sprinkle the mozzarella cheese on top and add a touch of salt, oregano and any other spice you desire. Then put it in the broiler or toaster oven until it melts (about 5 minutes).
3. Matzo Brei (also known as “Fried Matzo”)
This classic Passover dish is a variation on French Toast and can be made savory or sweet. But being the dessert lover that I am, I chose to make it sweet. I was a little anxious about making this dish after Grant told me that he doesn’t like matzo brei. However, after taking just one bite, he rescinded his earlier comment and quickly devoured down the entire plate. I think it was the combination of eggs, maple syrup, and powdered sugar that did the trip. When in cooking doubt, always add powdered sugar!
Grant’s Taste-O-Meter: 7
Level of Difficulty: Easy
Recipe:
- 2 pieces of matzo
- canola oil (for frying)
- 1 egg
- maple syrup (to taste)
- powdered sugar (to taste)
- salt and pepper (optional)
- *skillet, set on medium heat
Directions:
Run the matzo under the faucet for about 15 seconds until it gets soggy, then break it into pieces. Soak the pieces into the egg until they are well coated and place in the skillet.
Once the matzo browns a little in the skillet, immediately remove it from the heat and serve it on a plate. Top with syrup and powdered sugar and enjoy!
4. Matzo Nachos
Nachos are one of my favorite snacks (just ask anyone who’s been to my house for a sleepover), and in the great matzo experiment, I thought these would be a clear winner. Boy, was I wrong! Unfortunately, these were definitely the biggest culinary fail in my cannon of matzo recipes. The salsa made the matzo too soggy and the hefty portion of cheese was too heavy for the thin cracker. Still, I think the concept is quite tasty, and I would revise the recipe by toasting the matzo first and then layering less cheese and salsa on top. If you have any suggestions for improving this recipe, please post them in the comments section.
Grant’s Taste-O-Meter: 3
Recipe:
- 1 piece of matzo
- 2 ½ handfuls of shredded cheddar cheese
- salsa
- Cholula sauce (or Tabasco)
- *broiler set on high or toaster oven at 450
After toasting the matzo, lightly top with salsa and cheddar cheese. Drizzle Cholula (or Tabasco) on the cheese to add an extra kick of spice and place it under the broiler until it browns. Then slice the matzo into pieces (definitely a little messy, but still possible).
This week’s experiment made me much more excited for Passover than ever before. Both Grant and I enjoyed all of the dishes and I appreciated the opportunity to get a little creative in the kitchen. This experiment also made me realize, that while I still may miss my bagels this week, I certainly won’t go hungry!
Do you have any favorite matzo recipes? Please share them with me below.