Not just for Passover. Like matzo balls and potato latkes, matzo brie now makes regular appearances at the table year-round.
And not just for breakfast. Tony Manhattan restaurants feature entrees of fluffy matzo brie, chockablock with smoked salmon and sautéed sweet onions, fragrant with dill, or layered with exotic wild mushrooms.
Like the best soul-satisfying starchy foods, matzo brie is a chef’s canvas, reflecting the image and nuances you choose: served like French toast, flavored with vanilla, cinnamon or almond extract and doused with maple syrup; or frittata-style, sautéed with onions, mushrooms, and sapid tender vegetables like artichokes or asparagus. In fact, I often add some soaked and drained matzo to frittata recipes--it stretches the number of eggs used, reducing that insistent egginess that spells breakfast to so many of us.
No sweet/savory matzo brie fault line runs through our house: though I grew up on the sweet, we thoroughly enjoy all versions. Instructions for both follow.
For those who crave whole grains during the holiday, try matzo brie, savory or sweet, made from whole-wheat matzo (available kosher-for-Passover). No, it won’t summon up taste memories of McCann’s old-fashioned Irish oatmeal, but it can be a wonderful comfort food when needed.