Tips: I think this is sometimes called "matzo brie", but
when I was younger I couldn't understand in what fashion people
could combine matzo with a French cheese! Anyway, it is an easy
dish to prepare—nice for a brunch or supper. You'll need matzo,
of course; you can use the plain unsalted variety, but I like to
use egg matzo here. If you can find a chocolate syrup that is kosher
for Passover, I'd use it; just make sure to warm it slightly before
pouring it on the matzo brie (this can be done at medium power in
a microwave for just a few seconds). Otherwise, use the very simple
chocolate sauce from the recipe I give below.
Yield: 2 to 3 servings
- 4 ounces good-quality semisweet chocolate, very finely chopped
- Few grains of salt
- 1/2 cup heavy cream
- 5 eggs, graded "large"
- About 1-1/2 quarts water (the exact amount isn't critical)
- 4 egg matzos (4 to 5 ounces total), broken into bite-size or
slightly larger pieces
Make the chocolate sauce first: combine chocolate and salt in small
heatproof bowl. In small saucepan over low heat, heat cream until
very hot, stirring occasionally. Pour half of hot cream over chocolate;
allow to stand for a minute or two, then stir or whisk gently until
smooth. Gradually add remaining hot cream, stirring or whisking
gently until smooth after each addition.
If you wish to make this sauce ahead (it can be stored for up
to a week in the fridge), once it is done, cool briefly, then chill.
Reheat only the amount you'll need over simmering water on low heat;
stir often just until warm (alternatively, heat the amount you'll
need at medium power in a microwave for very brief intervals, stirring
well after each, just until warm).
Scant 1 cup
For the matzo brie: have ready a colander and a 10 inch
diameter, heavy-bottomed frying pan (the sides should be about 2
inches high). Into a large heatproof bowl, place the eggs and beat
with a fork to combine well. Set aside briefly.
Bring the water to a boil in a 2 to 2-1/2 quart saucepan. When
it boils, remove from heat; add matzo pieces. Count to ten; immediately
turn mixture into colander and drain throughly.
While mixture drains, if frying pan is not nonstick, place a couple
of teaspoons of butter (unsalted is best) into the bottom (do this
off the heat). Turn the well-drained, still hot matzo into the beaten
eggs, stirring throughly with a large spoon.
Heat the frying pan over medium heat until butter is hot and bubbly
(if the pan is nonstick, a few drops of water scattered into it
will "dance" briefly before evaporating). Add egg-matzo mixture.
Reduce heat to medium-low.
Cook, turning frequently with broad-bladed spatula, until done
to your preference. Serve immediately with warm chocolate syrup
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