Tag: Matzoh

Weekend Finds 4:13:14: Passover edition!

As soon as I returned from Vietnam on Thursday, my mind quickly zeroed in on the upcoming holiday: Passover! While I sadly can’t make it home this year to celebrate with my family, I am going to have a small dinner at my house with my roommates. I don’t think we’ll do the whole seder, but I am looking forward to cooking some of my favorites and sharing this bit of tradition with my friends. Now, the age old question: should I stick with the known and loved recipes? Or try something new and adventurous? Here are some recipes I’ve been eyeing.

1. Haroset with Medjool Dates

Haroset on Weekend Finds // Serious Crust by Annie Fassler
This smooth haroset has medjool dates!

I love haroset. When I was in college, and I couldn’t go home for Passover, but I certainly couldn’t cook a whole seder in my dorm, I still made haroset.¬†This haroset looks a little more smooth than the one I usually make, but I like the addition of the dates for sweetness.

2. Matzo brittle/crunch/toffee

Matzo Toffee on Weekend Finds // Serious Crust by Annie Fassler
Matzo, brown sugar, butter, and chocolate: what could be better?

There are a thousand different variations on matzo brittle. Seriously, you can find so many recipes from a quick google search (see David Lebovitz, HuffPost, or Smitten Kitchen). But I’m thinking I’d like to be a little adventurous and top the traditionally matzo, toffee, and chocolate with some more interesting ingredients like dried sour cherries, toasted coconut, or pistachios.

3. Brisket

Passover Brisket on Weekend Finds // Serious Crust by Annie Fassler
Decisions, decisions: which brisket recipe to make?

Perhaps one thing I’m most excited to make for Passover is the brisket. My mom made this recipe from Martha Stewart at least once when I was growing up, and it is the one that really sticks out in my mind. But there are so many good looking recipes, like this one from Bon Appetit, that I’m already having trouble deciding which to use.

4. Deviled Eggs

Deviled Eggs on Weekend Finds // Serious Crust by Annie Fassler
These asparagus deviled eggs look awesome.

I think making deviled eggs instead of simply serving plain hard boiled eggs might be more interesting and give me more chances to try something new. This recipe that Deb just posted on Smitten Kitchen looks great, and I love the use of a spring vegetable like asparagus.

5. Seder Plate

Seder Plates on Weekend Finds // Serious Crust by Annie Fassler
I love the color of this Victorian seder plate.

I don’t have a seder plate, and this year I’ll probably just put a bunch of ramekins on a platter and call it good. Still, I haven’t been able to stop myself from eyeing some beautiful (and some very expensive) seder plates. This Victorian era seder plate is fantastic – I love the color, and I love to think that I’d use the cake stand part year round. I like the more modern take on this stainless steel seder plate. And this painted ceramic plate reminds me of the one we used growing up.

6. Matzo Brei

Matzo Brei on Weekend Finds // Serious Crust by Annie Fassler
I like to sprinkle my matzo brei with sugar or syrup.

Because what else do you eat for breakfast during Passover?

Matzoh Brei

Matzoh Brei
Matzoh Brei

Matzoh Brei

This is the last Passover related dish. I had been wanting to make matzoh brei for Jonah, that’s the real reason I bought a box of matzoh at all. This morning, after a weird run (there was a pretty bad house fire down the street from us, so went went out for a run, and then spent a little while watching all the fire trucks arrive and such before finally starting our workout) we came home and I got started.

I remember my parents making matzoh brei for us when we were kids. I think they did it as more of a scramble instead of like little pancakes (as I did here), but either way, it’s delicious. I think my parents also used a higher matzoh to egg ratio than I did, but it was still dang good.

Matzoh Brei

Makes enough for 2 hungry people


3 pieces of matzoh, broken into 1/2 inch pieces
3 eggs
vegetable oil for frying
jam, syrup, and/or sugar for serving


Break matzo into 1/2″ pieces and put them in a medium mixing bowl. Cover the matzoh with piping hot tap water and let stand for about 30 seconds, then drain. In another bowl, beat the eggs and season with salt and pepper. Pour the eggs over the matzoh (or the other way around, doesn’t really matter) and mix thoroughly until combined and a batter forms.

Heat a couple of tablespoons of oil in a skillet over medium-high heat. Scoop scant 1/4-cupfuls (or 1/5-cupfuls) of batter into the pan. You don’t want them to be too thick because you want them to cook through and get a little crispy on the edges. Fry, turning once, until golden and cooked through, about a minute per side. Serve hot with jam, sugar, and/or syrup! Enjoy!

Bubbe’s Chicken Soup

Chicken Soup

Chicken Soup

Once again, it has been a while. But this time I have a real excuse: Passover. I was busy cooking and cleaning last week for the family I nanny for and THEN on Thursday Jonah and I left (very early in the morning, mind you) for Tucson, AZ to be with my Dad’s side of the family for seder. Passover is one of my favorite holidays. I love the storytelling that’s involved, plus the singing, plus the amazing food. I love that the food you eat (or at least the food on the seder plate) isn’t arbitrary, that it represents all these parts of this story that took place so long ago. I love the celebratory feeling of the seder, that we (Jews) are remembering where we came from and celebrating the miracles that happened and the hardships our ancestors went through and then were freed from. It’s just so dang cool. Plus the food is ridiculous.

My aunt held the seder at her house. She is known for putting on beautiful seders full of fun props (Slingshots and marshmallows for hail? Bouncing toy frogs? Locust masks?) and parodies of famous songs. My bubbe (grandmother in Yiddish) made her famous matzoh ball soup. While I have her matzoh ball recipe hidden away somewhere, I thought I’d at least give you the recipe for the chicken soup part. Because who doesn’t love chicken soup?

Chicken Soup


2 chickens (can be cut up or whole)
1 parsnip, peeled and cut into bite size pieces
1 turnip, peeled and cut into bite size pieces
2 large onions, cut into bite size pieces
as many carrots and celery stalks as you like, cut into bite size pieces
fresh dill (probably about 1 Tbl)
fresh parsley (probably about 2 Tbl)
1 Tbl salt


Cover the chickens with water in a large pot. Bring it to a boil, and skim. Add all the other ingredients, and simmer the soup for 2-3 hours. Strain it, to get all the big pieces out, and you have just broth. Let the chicken cool and take the meat off the carcass (it shreds pretty easily). Add the vegetables (and chicken) back to the soup as desired. Season with salt and pepper to taste! The chicken also makes really good chicken sandwiches or chicken salad. Enjoy!