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Breakfast recipes for Pesach

March 09, 2010
By Eileen Goltz

The following recipes capture the spirit of an everyday breakfast while strictly adhering to the laws rules regulations of Pesach.



PESACH SWEET CHEESE PANCAKES (dairy)

1/2 lb. cottage cheese
2 cup matzo meal
1/2 cup sugar
3 eggs
2 cup milk
1 teaspoon vanilla extract

Sliced strawberries



In a bowl combine all the ingredients except the strawberries and whisk to combine. The batter will be kind of thick. Drop by spoonfuls on a hot griddle, press down so that pancake can brown well. Turn to brown other side. Serve with sliced berries or syrup or both. Serves 6 to 8.


PEACHY PESACH PANCAKES (dairy)

2 cup Pesach pancake mix
1 egg
1 1/2 cup milk
2 tablespoon packed brown sugar
1/2 teaspoon ground cinnamon
1 (29 oz.) can sliced peaches, drained very well and chopped (3/4 cup set aside)
3/4 c. whipping (heavy) cream, whipped



In a bowl of an electric mixer beat the whipped cream to medium peaks. Add all of the chopped peaches EXCEPT the 3/4 cup set aside. Gently fold in by hand and then refrigerate. In a bowl combine the pancake mix, egg, milk, brown sugar, 2/3 cup chopped peaches and cinnamon. Beat to combine. Grease a griddle or fry pan and for each pancake pour a scant 1/4 cupfuls onto the hot surface (add additional grease while cooking if necessary). Cook until pancakes are dry around edges. Turn; cook until golden brown. Serve immediately with the peachy whipped cream.


BUTTERMILK BLUEBERRY PESACH PANCAKES (dairy)

4 eggs separated
6 tablespoons oil
1 cup buttermilk
1/2 cups sugar
2/3 cups matzo meal
1/4 cups potato starch

3/4 to 1 cup blueberries

3 to 5 tablespoons butter or margarine



In the bowl of an electric mixer beat the egg whites until soft peaks form. Gradually add the sugar and continue beating until you get stiff peaks. Take out 2/3’s of the egg whites and then, beat the remaining1/3 of the egg whites with the oil for about 3 minutes. Add the milk and beat or another minute. Gradually add the matzo meal and potato starch, don’t worry, the batter is supposed to be thick. By hand, fold in the remaining egg whites. Fold in the blueberries. Heat a griddle or fry pan and melt the butter in pan. Pour scant a 1/4 cup per pancake onto the griddle. Cook until dry around the edges, Turn and cook until golden. 3 to 4 minutes. Makes 8 to 10 pancakes


PARMESAN ZUCCHINI PANCAKES (dairy)

4 to 5 sized zucchini grated
1 small red onion; minced
1 egg, beaten
2/3 cup matzo meal
1 tablespoon fresh oregano, chopped or 1 teaspoon dried
salt and pepper to taste
3 tablespoons olive oil
1/4 cup Parmesan cheese



In a bowl combine the grated zucchini and onion together in a small bowl. Beat in the egg, matzo meal oregano, salt, pepper and Parmesan cheese. Heat the oil in a large heavy skillet. Drop mixture by tablespoonfuls into the skillet, pressing down with the back of a spoon to flatten the pancakes. Fry the cake, turning once, until crisp and dark golden brown, about 2 to 3 minutes per side.


SPICY LOX STRADA (dairy)

1/4 cup butter or margarine, melted
5 cups matzo farfel
1/2 lb lox cut into bite size pieces
2 cups pepper jack cheese or Monterey Jack or 1 cup of each
1/4 cup sliced green onions
8 beaten eggs
2 cups milk
1 cup cottage cheese
1/2 teaspoon ground

pepper



Spread the melted butter evenly over bottom of a 9X13 baking dish. Evenly spread the farfel pieces in dish. Sprinkle lox, cheese, and green onions evenly over the farfel. In a bowl combine the eggs, milk, cottage cheese, and pepper and mix to combine. Pour the mixture over the farfel and mix to combine.

With a wooden spoon, press down ingredients gently to moisten all of the ingredients. Cover and refrigerate for 4 to 24 hours. Bake uncovered in a preheated 350 oven for about 45 minutes or until set and edges are puffed and golden. Let stand about 10 minutes before serving.


TOMATO FRITTATA (dairy)

3 tablespoons olive oil or butter
1 large onion, chopped
1 zucchini, halved, sliced
1 yellow crookneck squash, sliced
2 teaspoons minced garlic
8 eggs
3/4 teaspoon oregano
1/2 teaspoon dill
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup parmesan or feta cheese
1 tomato, seeded and diced

Additional cheese for topping



Heat oil in a large skillet. Add the onion and cook 4 to 5 minutes or until softened. Add zucchini, squash and garlic; cook 5 minutes or until zucchini and squash are soft but not mushy. Set aside the vegetables but leave them in the skillet. In a bowl, whisk together the eggs, oregano, dill, salt and pepper. Return the vegetable mixture to the heat and cook for 1 minute at high. Reduce the heat to low and add the egg mixture to the squash mixture in the pan. Do not stir. Sprinkle the cheese on top. Cover the pan and cook 5 minutes. Uncover the pan and push the egg mixture away from sides of pan with a rubber spatula. Occasionally tip pan and allow the uncooked egg mixture to run to the sides and bottom of pan. Add a little more butter or oil if you think it’s sticking. Top the frittata with the chopped tomato and additional cheese if you like your frittata cheesy and then continue to cook it covered, 5 to 7 minutes or until set, occasionally pushing and tipping eggs. Slide the cooked frittata onto the serving plate and serve immediately. Serves 6.


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