Each day this week, Olga Massov of Sassy Radish will share a different Passover recipe with us, which begins at sundown on Monday, April 18. —The Mgmt.
Perhaps it is because my sweet tooth is most active in the mornings when I crave pancakes and waffles—a Passover no-no—that I have been devising plans to get excited about the holiday rather than view it as a set of restrictions and challenges.
In the last few years, I figured out a trick to looking forward to Passover: plan all kinds of vegetable dishes you like, roast chickens, make brisket, and put matzo to good use. I like to think of matzo as a blank canvas; it can do pretty much anything you want it to—just put your mind to it. Breakfast is never dull with matzo, spread with cream cheese and topped with cucumbers and dill (or lox!). Or, you can do what I do and make this sweet and utterly delicious matzo brei with pears and dried sour cherries.
You get a bite of sweet with a touch of sour—I wind up making matzo brei most of the days and I never tire of it.
About the author: Olga Massov writes a popular blog Sassy Radish where she shares food stories and spruced-up comfort foods. Her Russian heritage makes sure she always has room for herring.
- Active time: 5 minutes
- Total time:10 minutes
- 4 matzos, broken into 2-3 inch pieces
- 4 large eggs
- 1/2 teaspoon salt
- 1/3 cup sugar
- 1/3 cup ricotta
- 3 tablespoons heavy cream
- 1 pear, peeled and diced into 1/2-inch pieces
- 1/3 cup dried tart cherries
- 1/4 teaspoon cinnamon
- 1/4 cup + 2 tablespoons vegetable oil
Break matzos into 2-3 inch pieces.
Place matzos in a bowl, and cover with water. Place a plate on surface to keep matzos submerged. Let stand for 5 minutes, and drain. Return to bowl.
Whisk eggs and salt together in a small bowl. Add the sugar, ricotta and cream and mix well to combine. Add pear, cherries, cinnamon and 1/2 cup oil, and mix well to combine. Add to mazto and genlty stir until combined.
Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Spread matzo mixture evenly in skillet, pressing firmly into pan. Cook, undisturbed, for 5 minutes. Carefully flip 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 onto serving plates. Serve hot or warm.