Jewish Holiday Cooking & Baking:

Vegetarian Passover Brunch Recipes

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The Jewish Holiday Baker

50 original recipes for the traditional baked goods associated with the major holidays--challah for Shabbat, hamantashen for Purim, macaroons and matzah for Passover, jelly doughnuts for Chanukah--as well as delicious and exotic alternatives from around the world: Yemenite kubbanah, Turkish boyos, German schnecken, Russian babka, Hungarian strudel, Parisian pletzel, Mexican banana cake, Syrian ka'ak.



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Matzo Brei

Matzah brie. Matzah brei. Matzo Brie. Matzoh Brei. Matza brei. The possibilities are endless. It's amazing that this holiday classic could be so simple to make, and yet so hard to spell. If you are watching your cholesterol, make this with egg whites, and put in one egg yolk for flavor if you desire. Eggs taste best when they are purchased fresh, which means, if there is a farmer's market near you, get your eggs from there instead of from the grocery store. You will be shocked at the difference in flavor.

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Break 2 eggs into large mixing bowl. Add a dash of salt. Blend lightly with fork. Quickly pass matzo underneath running water to LIGHTLY moisten. Break matzo into pieces over the eggs in bowl and mix everything together with fork, making sure matza pieces are well coated with egg.

Add a thin layer of vegetable oil to a heavy medium-sized skillet. Heat until medium-hot. Pour matzo mixture into skillet and spread around like a thick omelet. Press down with back of spatula to ensure matza and egg are well-fried as this makes the pancake hold together better. Brown for maybe 4-5 minutes; then turn with a large spatula. Brown other side for a few minutes. Repeat for additional pancake as needed.

Top with Homemade Apricot Sauce or one of your favorite natural fruit preserves. (I like to use strawberry.)


Ingredients

3-4 sheets matzo

2 eggs

salt (to taste)

vegetable oil for frying

Serves 1-2 people.


Matzah Plate

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