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March 15, 2012
Breakfast: The Most Important Meal of the Day, Even During Pesach
One of the most challenging meals of the day during Passover is breakfast. Most families pour breakfast out of a cereal box, but on Passover, that won’t work. Cereal is chametz —which is prohibited during the holiday.
Here are a handful of recipes that your family may enjoy.
Savory Matzah Brei
2 tsps. plus 1 Tbsp. vegetable oil, divided
1⁄4 cup diced onions
1⁄4 of a large red or green bell pepper, diced
2-3 large button mushrooms, sliced
1 large egg or two large egg whites
2 Tbsps. water plus more for soaking
2 whole matzahs
Heat 2 teaspoons of vegetable oil in a medium frying pan over medium heat. Add the onions and saute for a minute. Add the bell pepper and cook for another minute. Add the mushrooms. Stir and cook until the vegetables are lightly browned. Set aside.
Whisk the egg in a bowl with 2 tablespoons of water. Place the matzah in another bowl and add enough water to cover. Let the matzah soak for a minute or two, then break it into large pieces with your hands and add it to the egg mixture. Stir the matzah with a fork and let the mixture soak for 1 to 2 minutes longer.
Heat the remaining tablespoon of vegetable oil in a second frying pan and pour in the matzah mixture. Be careful so that it doesn’t splatter. Fry the matzah on one side until it is set and a little brown at the edges, about 3 minutes. Carefully flip the matzah and continue to fry for another minute of two. Place the matzah on a plate and top it with the vegetable mixture.
Passover French Toast
2 eggs, well beaten
1 Tbsp. grated lemon
or orange peel
1⁄2 cup milk
6-8 slices Passover sponge cake
butter or margarine
sugar and ground cinnamon
Combine the lemon peel, eggs and milk in a shallow bowl. Beat well. Soak the sponge cake slices in milk mixture.
Heat butter in skillet. Fry cake on both sides until brown.
Sprinkle with sugar and cinnamon. Serve with preserves.
Makes 6 to 8 servings.
Matzah Meal Low-Fat Pancakes
1 cup matzah meal
1 tsp. salt
1 cup egg substitute
1 cup club soda
3 egg whites
canola oil, for frying
In a medium bowl, mix together the matzah meal, salt, egg substitute and club soda.
Let the mixture rest in the refrigerator for 30 minutes.
In a clean bowl, beat the egg whites until stiff peaks form.
Fold the egg whites into the matzah meal mixture.
Heat the oil in a frying pan. When hot, drop the pancake batter by the spoonfuls into the pan. Brown lightly on both sides.
Serve with jam or applesauce.
Makes 4 to 6 servings.
Matzah Farfel Granola
2 cups matzah farfel
1 cup unpeeled almonds, cut in half
1⁄2 cup shredded sweetened coconut
1⁄2 cup honey
1⁄4 cup oil
1⁄2 cup raisins
1⁄2 cup diced dried apricots
Heat the oven to 350˚. Line a baking sheet with foil and lightly oil the foil.
Combine the farfel, almonds and coconut in a large bowl. Pour in the honey and oil and mix well. Spread the mixture on the baking sheet.
Bake until golden brown, 20 minutes, stirring occasionally.
Transfer to a platter and cool. Add the raisins and apricots and toss well.
Makes about 4 cups of granola.
4 cups matzah farfel
11⁄2 cups warm water
1 large orange, stem end removed
1⁄4 cup sugar
1⁄2 cup pitted dates
1⁄2 cup raisins
3 Tbsps. vegetable oil
4 Tbsps. matzah meal
1⁄2 tsp. cinnamon
Soak the matzah farfel in warm water until softened, about 5 minutes; drain and set aside.
Insert metal blade in dry food processor. Strip off rind of orange with vegetable peeler, allowing strips to fall into container. Add the sugar and process until rind is finely ground.
Juice the orange. Add the juice (1⁄2 cup) and pulp (discard seeds and pith) to processor. Add dates and raisins and process until mixture is finely ground; set aside in a large mixing bowl.
Add the eggs, oil, matzah meal and cinnamon to processor and pulse several times to mix; add to ground fruit in bowl.
Add drained farfel to bowl and stir well. Mixture will be thick.
Adjust oven rack to lowest position. Preheat oven to 375˚.
Put 16 paper muffin cups in muffin tins. Fill cups with 1⁄4 cup mounds of farfel mixture. Bake for 20 minutes.
Cool on cake rack in muffin tins.
Makes 16 muffins.
Honey Pecan Swirled Coffee Cake
(Dairy or Pareve)
11⁄4 cups honey, divided
1 cup chopped toasted pecans
1⁄2 cup dried cranberries
1⁄2 cup semi-sweet chocolate chips
2 Tbsps. unsweetened cocoa powder
6 eggs, separated
3⁄4 cup matzah meal
6 Tbsps. potato starch
1⁄2 tsp. salt
Preheat oven to 325˚. Grease a 9-inch springform pan.
In a medium bowl, mix together 1⁄2 cup honey, pecans, cranberries, chocolate chips and cocoa powder.
In a separate bowl, combine remaining 3⁄4 cup honey, egg yolks, matzah meal, potato starch and salt. In a small bowl, beat egg whites until soft peaks form.
Fold 1⁄4 of whites into egg yolk mixture. Mix egg yolk mixture back into remaining egg whites.
Spread 1⁄3 of batter in the springform pan. Spoon half of pecan mixture on top. Repeat with remaining batter and pecan mixture. With spoon, gently swirl filling into batter.
Bake for 45 minutes, or until cake starts to pull from sides of pan and toothpick inserted near center comes out clean.
Cool for 10 minutes and remove cake from pan and cool on wire rack.
Serve warm or at room temperature.
Makes 8 servings.