Sunday, April 1, 2012
Fabulous Brei Recipes
Brie Brei with Marmalade Sauce and Chopped Pecans
3 sheets matzo
¼ cup milk or half and half
1 teaspoon salt or sugar (or more to taste)
2 tablespoons butter
4 ounces Brie cheese, cut into 6-8 slices
½ cup marmalade
1 tablespoon brown sugar (optional)
2 tablespoons chopped walnuts or pecans
1) Break up matzo into approx. 2”- 3 “ pieces. Place in colander and rinse with water, until matzo pieces are damp but not wet. In a medium sized bowl beat eggs together with milk and salt or sugar.
2) Mix the matzo pieces into the eggs and combine well, so that every piece of matzo is coated in the egg batter.
3) Meanwhile melt butter in a large skillet over medium-high heat until it sizzles. Add the matzo batter all at once, spreading it out evenly over skillets.
4) As the brei frittata begins to cook and set, place the brie slices in any configuration you like across it’s surface.
5) Finger crossing time: When the brei pulls away from the sides and is a deep golden brown around the edges use your spatula to help guide the frittata onto a platter. Place skillet face-down over platter, and with one hand holding the skillet handle and the other hand beneath the platter, without hesitation flip them over so that the brei lands in the skillet brie side down. Cook for another 2 or 3 minutes.
6) While Brie is melting, heat marmalade in small saucepan so that it becomes syrupy, add 1 tbsp. brown sugar if you like it on the sweeter side.
7) Cut brei into desired sized wedges. Flip the wedge so that the brie is showing. Pour a tablespoon or two of the marmalade across the top, and then scatter with teaspoon of chopped walnuts. Serve warm. Makes 3 or 4 servings.
Sour Cream & Onion Matzo Brei Makes 3 or 4 servings
1 bunch of trimmed spring onions, chopped
3 tablespoon butter, divided
3 whole plain matzo sheets
1 cup sour cream
2 ½ -3 tablespoons dry onion soup mix
1) In a large skillet over medium flame heat butter until it melts. Add chopped spring onions and sauté until medium golden brown and crispy around edges. Remove from skillet and set aside.
2) Break up the matzo rinse them in a colander with cold water.
3) In a large bowl beat eggs until light and foamy. Fold in sour cream and then mix in dry onion soup mix until incorporated. Stir moistened matzo into egg mixture and combine well.
4) Add remaining 2 tablespoons of butter to the skillet and heat until it sizzles. Pour batter into the skillet. Fry until golden brown on brown and turn over and fry on the other side until done to taste.
5) Serve hot and sprinkle sautéed spring onions across the matzo brei.
Read more: http://blogs.forward.com/the-jew-and-the-carrot/153896/brie-brei-with-marmalade/#ixzz1qp671SI2