Matzo Charlotte With Apples 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:

• 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 400 degrees F. Melt 4 tablespoons of the butter in a large saucepan over medium heat. Add the apples, lemon zest, lemon juice, sugar, cinnamon, nutmeg and vanilla. Cover and cook until the apples break down and the mixture becomes stiff, about 50 minutes. Remove from the heat and let cool while you put together the bread.
• Arrange 4 of the bread slices in a square shape on a flat surface. Place the Charlotte mold upside down on the bread and trace the opening with a sharp edge. (Alternatively, use a 2-quart ovenproof casserole dish.) Cut the bread following the traced line and brush both sides with the softened butter. Fit the bread into the bottom of the mold. Cut 11 of the bread slices in half lengthwise. They should be about the same height as the mold. Spread the halved slices with the softened butter and place them against the inside of the mold, overlapping like a fan. Fill the mold with the apple mixture. Cut the remaining 7 slices of bread into triangles, brush with the softened butter and fan the pieces over the top, pressing to fit into the top of the mold.
• Bake until golden brown, about 30 minutes. Allow the pan to cool 15 minutes. Run a knife around the inside of the mold to loosen it before unmolding. Serve warm with whipped cream or ice cream.

Steps:

• Soak matzos in water and squeeze dry. Add remaining ingredients, folding in the beaten egg whites last. Bake in greased baking dish about 1 hour in moderate oven at 350 degrees.

Steps:

• Soak the matzos in boiling water, and when softened, drain and squeeze dry. Heat the fat in a skillet, add the onions, fry to a golden brown, then add the soaked matzos. Stir until it leaves the skillet clean, then add the seasonings. After it cools, add the egg and the matzo meal. Let stand in the refrigerator overnight. Use ice water on the hands to roll and shape into golf ball sized balls and cook in boiling salted water until done, about 30 minutes. Drain and place in pyrex dish and keep warm in low temp oven (with door open) until ready to serve. Cover with melted butter and chopped parsley. These dumplings are especially good when covered by sauce from the accompanying chicken.

Steps:

• Preheat oven to 350°F.
• Soak broken matzo in water until soft, approximately 2-3 minutes, and drain.
• Beat eggs with salt.
• Add sugar to eggs.
• Add margarine/butter, raisins, cinnamon and pie filling to eggs, mixing well.
• Add matzo to mixture and combine well.
• Pour mixture into baking dish.
• Bake for 1 hour.