Sunday, April 16, 2006

Matzoh Brie

It is the custom of the Gruntled family to honor the Jewish part of our heritage (we are very much American Mixed-Breeds) with matzoh brie for Easter morning. It used to be hard to get matzoh in Danville, Kentucky. The growing cosmopolitanism of our world, though, means that not only does our local Kroger always stock matzoh this time of year, but in multiple varieties. I like the everything kind, but the more delicate palates of the junior Gruntleds leads me to get the plain kind.

So here is the one and only recipe to appear in The Gruntled Center:

Break some matzoh up into a bowl of warm water.

Beat some eggs.

Scramble them together in a frying pan over medium-high heat to the consistency you like.

Good with a bit of salt, I think.

Happy Easter.

2 comments:

Jonathan B. Horen said...

There are two schools of thought, with regard to matzo brie: sweet, and savory.

Those who eat sweet, tend to top their matzo brie with any-or-all of cinnamon, sugar, jam/jelly, and sour cream.

Those who eat savory, tend to top their matzo brie with salt and pepper; indeed, purists go so far as grating onion into the mixture, just before it is fried.

Over the years, I have found that it's best to first crumble the matzo into a large bowl, and then to pour hot water over them, until covered, and immediately drain the water. Only then should you add the beaten eggs to the moist matzo.

And butter for frying; not margarine or (G-d forbid!) oil.

Since becoming a Bar Mitzva at the age of 13, I have steadfastly partaken solely of savory matzo brie.

Note that plain matzo, eaten with a thick layer of charoset, is yet more Jewish soul food.

Moadim l'Simcha!

Gruntled said...

Ah, yes. Butter. Forgot to mention that. I, too, am of the savory school.