Skillet Matzo Brei With Cinnamon Apple And Raisins Recipes

Steps:

• Preheat the oven to 350 degrees. Place pecans in a single layer on a rimmed baking sheet; toast in oven until they are light golden and aromatic, about 7 minutes. Shake pan halfway through baking to make sure the nuts toast evenly. Set aside to cool.
• In a medium saute pan set over medium-high heat, melt 1 tablespoon butter. Add apples; cook until lightly browned, about 5 minutes. Sprinkle 3 tablespoons sugar over apples; cook, stirring occasionally, until sugar has dissolved and caramelized, about 8 minutes. Stir in lemon juice, cinnamon, and raisins. Remove pan from heat; set aside.
• Break matzo sheets into 3-inch pieces, and place in a colander set in the sink. Pour 3 cups boiling water, one cup at a time, over the matzo, and drain.
• In a medium bowl, whisk eggs. Add salt and remaining 2 tablespoons sugar. Stir in the soaked matzo; mix until well coated.
• Melt remaining 4 tablespoons butter in a large skillet set over medium-high heat. Add matzo mixture, and cook until golden brown on both sides, about 10 minutes. Stir in two-thirds of the apple mixture until warm; transfer to a serving plate. Garnish with the reserved toasted pecans and the remaining apple mixture. Serve immediately.

Steps:

• In a mixing bowl, break the matzo into 1-inch pieces. Bring the water to a boil and pour over the matzos. Quickly toss the matzo, then drain off any excess. In a bowl, beat the eggs with a fork. Mix the eggs, salt and pepper into the matzo. Over high heat, heat the butter and oil in a large saute pan. Add the matzo and fry until crisp. Flip over to fry the other side, breaking into pieces as it cooks. Serve with Maple syrup, or preserves.

Steps:

• Place matzos in a bowl, and cover with water. Place a plate on surface to keep matzos submerged. Let stand for 5 minutes, and drain. Return to bowl.
• Whisk eggs and salt together in a small bowl. Add to matzo. Add sugar, apple, raisins, cinnamon, and 1/2 cup oil. Gently stir until combined.
• Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Spread matzo mixture evenly in skillet, pressing firmly into pan. Cook, undisturbed, for 5 minutes. Carefully flip with a spatula, 1 piece at a time. (The mixture will break into 3 or 4 pieces.) Cook until golden brown, about 5 minutes. Spoon onto serving plates. Serve hot or warm with toppings if desired.

Steps:

• Place honey in a small saucepan or microwavable bowl. Split vanilla bean lengthwise and use tip of knife to scrape seeds into honey. Add bean to honey as well. Gently warm honey over low heat or in microwave until it thins enough to easily pour, about 1 to 2 minutes. Keep warm or reheat before serving.
• Heat a sauté pan until very hot. Add 2 tablespoons butter, the apples and sugar. Fry, stirring occasionally, until apples are soft and caramelized, 8 to 10 minutes. Transfer to a dish and keep warm.
• Place matzos in a large bowl and cover with warm water. Soak for 1 minute, then drain, pressing to remove excess water.
• In a large bowl, lightly beat eggs with salt. Break soaked matzo into large pieces, adding them to eggs, and toss well.
• Melt 6 tablespoons butter in a 10-inch nonstick pan over medium-low heat. Add matzo and eggs and cook, pressing down on top with a spatula, until crisp on bottom, about 8 minutes. Use a flexible metal spatula to loosen bottom and sides, then invert pan over a plate to flip matzo brei. Add remaining tablespoon butter to pan and swirl to coat bottom. Slide matzo brei back into pan and continue to cook until a crust has formed on bottom and it is cooked through, about 3 to 5 more minutes.
• Cut matzo brei into 6 pieces. Top each piece with apples and a spoonful of mascarpone, and serve drizzled with honey vanilla sauce.

Steps:

• Preheat the oven to 350 degrees. Place pecans in a single layer on a rimmed baking sheet; toast in oven until they are light golden and aromatic, about 7 minutes. Shake pan halfway through baking to make sure the nuts toast evenly. Set aside to cool.
• In a medium saute pan set over medium-high heat, melt 1 tablespoon butter. Add apples; cook until lightly browned, about 5 minutes. Sprinkle 3 tablespoons sugar over apples; cook, stirring occasionally, until sugar has dissolved and caramelized, about 8 minutes. Stir in lemon juice, cinnamon, and raisins. Remove pan from heat; set aside.
• Break matzo sheets into 3-inch pieces, and place in a colander set in the sink. Pour 3 cups boiling water, one cup at a time, over the matzo, and drain.
• In a medium bowl, whisk eggs. Add salt and remaining 2 tablespoons sugar. Stir in the soaked matzo; mix until well coated.