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Drop the batter by tablespoonsful onto the skillet
and cook on both sides until golden. Serve hot with
sugar and cinnamon or maple syrup.
Makes 6 servings
ORANGE MATZAH BREI WITH
APRICOT-HONEY SYRUP
Another option: Make the brei simpler by using water
instead of orange juice (leave off the zest) and serve
with real maple syrup instead.
Syrup ingredients:
0 /4 cup honey
0 /4 cup apricot jam
V2 cup orange juice
Whisk together syrup ingredients in a small saucepan
over medium-high heat. Bring to a boil and cook,
stirring, for 2 minutes or until the jam is dissolved.
Remove from heat and let cool while you make the
matzah brie.
Matzah brie:
4 sheets matzah
3 cups boiling orange juice
2 large eggs, lightly beaten
1-2 Tbsp. sugar
1 tsp. cinnamon
2 tsp. grated orange zest or peel (optional)
3 Tbsp. vegetable oil
Place matzah sheets in a large bowl (you may break
the sheets into pieces to fit into the bowl). Cover the
matzah with the boiling orange juice and let soak for
5 minutes, turning every minute or so, so that all of
the matzah is wet. Drain the matzah well using a large
spoon or the palm of your hand to remove as much
liquid as possible. Add the eggs, sugar, cinnamon and
grated peel (if using), and stir until the mixture is just
combined.
Heat oil in a large non-stick skillet over
medium high heat until hot. Pour the
matzah mixture into the pan and
cook until the bottom of the
mixture is golden, breaking
up the brie as you cook
it (the pieces should be
broken into uneven
pieces about 1 to 2
inches in size, not
into bits). Turn the
brie and cook on
the other side until
golden, breaking
it up as you cook
it. Serve hot with
jam, powdered
sugar, maple syrup
or the apricot-hon-
ey syrup.
Makes 4 servings.
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66 April 2 • 2015