Saturday, November 15, 2008
This is another recipe from Martha Stewart Living - the April 2008 issue - and comes from Gita Edelsburg, the mother-in-law of Monita Buchwald, recipe tester at Martha Stewart Living. Made with Matzo, a cracker-like flatbread made from white plain flour and water that is typically eaten as a substitute for bread during the Jewish holiday of Passover, this recipe is different than your typical pancakes and french toast.
After soaking the matzo in water for five minutes, you combine eggs, salt, sugar, apples (I used Macintosh instead of Granny Smith), raisins (I used golden raisins), cinnamon, and oil. The mixture is gently stirred together and then evenly spread over a heated skillet. Each side is cooked for about five minutes or until brown and then it is ready to serve. I drizzled honey and then maple syrup over the top for a sweet - but not too sweet - start to my morning.
Skillet Matzo Brei with Cinnamon, Apple, and Raisins
Yield: 4 servings
5 matzos, broken into 2-inch pieces
2 large eggs
1/2 tsp. salt
1/2 cup granulated sugar
1 Granny Smith apple, peeled and diced
1/2 cup raisins
1/4 tsp. ground cinnamon
1/2 cup plus 2 tbsps. vegetable oil
Fruit preserves, creme fraiche, honey, or maple syrup, for serving (optional)
1. Place matzos in a bowl, and cover with water. Place a plate on the surface to keep the matzos submerged. Let matzos and water stand for 5 minutes, and then drain the water. Return the matzos to the bowl.
2. Whisk eggs and salt together in a bowl. Add the egg and salt mixture to the matzo. Then add the sugar, apple, raisins, cinnamon, and 1/2 cup oil. Gently stir the mixture until combined.
3. Heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Spread the matzo mixture evenly in the skillet, making sure to press the mixture firmly into the skillet. Cook, undisturbed, for 5 minutes. Carefully flip the mixture with a spatula, 1 piece at a time. (The mixture will break into 3 or 4 pieces.) Cook until golden brown, about 5 minutes. Spoon the matzo brei onto serving plates. Serve hot or warm with toppings if desired.