Matzo Granola - Martha Stewart
Makes 4 Cups
- 3 crushed whole-wheat matzos
- 1/2 cup coarsely chopped walnuts
- 1/4 cup safflower oil
- 2 tablespoons light-brown sugar
- 2 tablespoons honey
- 1/2 teaspoon coarse salt
- 1/2 cup chopped dried fruit
- Stir together matzos, walnuts, oil, sugar, honey, and salt. Spread evenly on a rimmed baking sheet. Bake at 300 degrees, stirring every 10 minutes, until toasted, 25 to 30 minutes. Let cool. Break into smaller pieces. Stir in dried fruit..
Matzo Brei - Martha Stewart
- 4 matzos (8-inch squares)
- 4 large eggs
- 1/8 teaspoon ground nutmeg
- Coarse salt
- 2 tablespoons butter
1. Break each matzo square into about 8 pieces; place in a medium bowl. Add enough boiling water to cover, and soak until moistened, 2 or 3 minutes; drain. Squeeze well with hands to remove excess water.
2. In a medium bowl, beat eggs with nutmeg and 1/2 teaspoon salt; add softened matzo, and mix.
3. Heat 1 tablespoon butter in an 8-inch nonstick skillet over medium heat, swirling to coat; add matzo mixture, and press in gently. Cook until browned on underside, 4 to 6 minutes; carefully invert cake onto a plate. Heat remaining tablespoon butter in skillet, and slide cake back into skillet. Cook until other side is browned, 4 to 6 minutes more.
4. Turn cake out of skillet, and cut into wedges. Serve hot and drizzle with maple syrup.
Apple Cinnamon Matzo Brei - Martha Stewart
1/4 cup whole pecans, broken into 1/2-inch pieces
1. Preheat the oven to 350 degrees. Place pecans in a single layer on a rimmed baking sheet; toast in oven until they are light golden and aromatic, about 7 minutes. Shake pan halfway through baking to make sure the nuts toast evenly. Set aside to cool.
2. In a medium saute pan set over medium-high heat, melt 1 tablespoon butter. Add apples; cook until lightly browned, about 5 minutes. Sprinkle 3 tablespoons sugar over apples; cook, stirring occasionally, until sugar has dissolved and caramelized, about 8 minutes. Stir in lemon juice, cinnamon, and raisins. Remove pan from heat; set aside.
3. Break matzo sheets into 3-inch pieces, and place in a colander set in the sink. Pour 3 cups boiling water, one cup at a time, over the matzo, and drain.
4. In a medium bowl, whisk eggs. Add salt and remaining 2 tablespoons sugar. Stir in the soaked matzo; mix until well coated.
5. Melt remaining 4 tablespoons butter in a large skillet set over medium-high heat. Add matzo mixture, and cook until golden brown on both sides, about 10 minutes. Stir in two-thirds of the apple mixture until warm; transfer to a serving plate. Garnish with the reserved toasted pecans and the remaining apple mixture. Serve immediately.