Sip t&uscA's la yea koA e Val'asseveltrwerni
MEAL MART
KOSHER
BEEF
BRISKET
FRESH
WHITEFISH
FILLETS
FLAT CUT
Wild Caught—Canada
Passover breakfasts.
S
ome of my greatest pleasures during Passover are the breakfasts.
There are numerous recipes for matzah meal pancakes; feel free to add
and experiment with the recipe below. This year I've added a twist to the
traditional matzah brie: caramelized onions. Even blueberry muffins make the list,
truly delicious and moist. E
FLUFFY MATZAH MEAL
Carmelized onions:
PANCAKES
Heat the oil in a large nonstick skillet
Feel free to add toasted chopped nuts,
over medium-high heat. Add the onions,
blueberries, cottage cheese or even a bit
and cook, stirring frequently, until the
of charoset to this recipe, which produces onions are soft and beginning to brown,
a fluffier, less-filling pancake.
about 10 minutes. Add the sugar,
3 large eggs, separated
and cook, stirring frequently, for
V2 tsp. salt
10 minutes more. Set aside.
1 Tbsp. sugar
Matzah brie:
1 /2 cup milk, water or
Place matzahs in a bowl, and
orange juice
cover with warm water (it's OK
3 /4 cup matzah meal
to break the matzahs to fit).
vegetable oil for frying
Let sit for 3 minutes, and drain
Place egg yolks in a medi-
well, pressing to remove excess
um bowl, and whisk well.
liquid. Transfer the drained
Add salt, sugar, and milk or
matzahs to a large bowl, and
Anna bel
juice, and whisk well. Use a
mix in beaten eggs, milk, salt
Coh en
spoon to stir in the matzah
and caramelized onions.
Foo d
meal. Let the batter sit for
Heat about 1/4 cup of butter
Colum nist
20 minutes. Then, beat the
or oil in a large nonstick skillet
egg whites until stiff, but
(or less if your skillet is small or
not dry, and use a rubber spatula to fold very good nonstick) over medium-high
into the matzah mixture.
heat until very hot. Add the matzah brie
Heat about 1/4 cup of oil in a large
mixture (you may have to make it in
nonstick skillet (or less if your skillet is
batches) to the skillet. Fry well on both
small or very good nonstick) over medi- sides until golden, turning the mixture
um-high heat until very hot. Make a test several times in the pan and breaking up
pancake by dropping a tablespoonful of the brie as it cooks. Makes 6-8 servings.
the mixture into the hot oil, using the
back of the spoon to shape into a circle.
PASSOVER BLUEBERRY
Repeat until you fill the pan. Cook until
MUFFINS
lightly browned, and turn over to cook
Batter:
the other side. Repeat with all the batter.
1 /2 cup oil
Serve hot with maple syrup, jam, pow-
3 /4 cup sugar
dered sugar, or cinnamon and sugar.
3 large eggs
Makes 4 servings.
1 /4 tsp. salt
V2 cup matzah cake meal
CARAMELIZED ONION
1 /4 cup potato starch
MATZAH BREI
1 1/2 cups fresh blueberries
This reminds of Jerusalem kugel — full
Topping:
of sweet caramelized onions and lots
3 Tbsp. sugar
of fresh ground pepper. Don't want the
1 /2 cup finely chopped walnuts,
onions? The brie is wonderfully tradi-
optional
tional on its own.
1 tsp. cinnamon
Caramelized onions:
Preheat oven to 325 degrees. Oil a
2 Tbsp. olive oil
12-cup muffin tin (or two 6-cup muffin
3 cups thin-sliced onions (about 2
tins). Set aside.
very large onions)
Combine oil and sugar in a large
2 Tbsp. brown sugar
bowl, and whisk until smooth. Whisk in
Matzah Brie:
the eggs and salt. Stir in the cake meal
1 /2 lb. (1/2 box) matzah sheets
and potato starch until moistened. Fold
warm water
in the blueberries. Divide the mixture
2 eggs, lightly beaten
among the greased muffin pans.
V2 cup milk
Combine the topping ingredients, and
1 tsp. salt
sprinkle over the muffins. Bake for 40-50
butter or vegetable oil for frying
minutes until set. Makes 12 muffins.
All recipes © Annabel Cohen 2012; annabelonthemenu@gmail.com .
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