Here is the thing with matzah: It’s disgusting. Really though…have you ever sat at a seder and consumed matzah for any purpose other than as a vehicle for the delcious food like haroset. My dad, who insists we keep matzah in our pantry year-round (EWWW), is the exception. I have observed, however, that non-jews tend to love matzah (experiment conducted in the RCDS Cafeteria 1995-2008). Other than gefilte fish (aka the hotdog of the sea), matzah is the worst food during Passover. Even though I think eating matzah is worse than chewing on cardboard, I still eat it (no, I don’t allow the jewish religion to inhibit my carb-consumption for eight days), but I make it taste better. Here are two Matzah recipes:
Ingredients: Nonstick cooking spray. 4 cups crumbled whole wheat matzah. 2 cups sliced almonds. 2 cups shelled unsalted pistachios. 8 tablespoons margarine. 3/4 cup dark-brown sugar. 3/4 cup honey. 2 teaspoon coarse salt. 2 teaspoon kosher for Passover Vanilla extract. 6 teaspoons ground cinnamon. 3/4 cup apricots. 3/4 cup dried cranberries
Directions: 1. Preheat oven to 325 degrees 2. Spray a baking sheet with cooking spray; set aside 3. In a large bowl, mix together matzah, almonds, and pistachios 4. Spread matzah mixture in an even layer on prepared baking sheet. 5. Bake matzah until toasted, about 15 minutes, stirring every 5 minutes 6. While the matzah is baking, mix melted margarine, sugar, honey, salt, vanilla, and cinnamon in a medium bowl until well combined 7. Transfer toasted matzah mixture to a large bowl and add margarine mixture; toss to coat 8. Return mixture to baking sheet and return to oven to bake 9. Bake, stirring frequently, 15 to 25 minutes 10. Add apricots and cranberries. Bake for 3 more minutes 11. Remove from oven and let cool 12. Store granola in an airtight container at room temperature for 1 to 2 weeks.
Chocolate and Caramel Matzah
Ingredients: 6 sheets unsalted matzah. 1 cup margarine. 1 cup firmly-packed light brown sugar. 1/2 teaspoon sea salt. 1 teaspoon kosher for Passover vanilla extract . 12 oz semisweet chocolate chips
Directions: 1. Line a rimmed baking sheet with foil and cover the foil with parchment paper 2. Preheat oven to 375F 3. Line the bottom of the baking sheet with sheets of matzah 4. In a medium saucepan, melt the margarine and brown sugar together over medium heat, stirring constantly. Bring to boil and continue stirring for 3 minutes 5. Remove from heat, add the salt and vanilla 6. Pour and spread the sugar mixture over matzah 6. Reduce the oven to 350F and bake matzah for 15 minutes 7. Remove the matzah from the oven and cover with chocolate chips immediately 8. After 5 minutes spread the chocolate with a rubber spatula 9. Let matzah cool completely before breaking into pieces 10. Store in an airtight container for up to one week.
Bake Up. Eat Up.