Overnight Caramelized Apple Matzoh Brie 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:

• Make the caramelized apples first.
• Peel, core and cut each apple into small chunks.
• In a large heavy saucepan, melt the butter over medium heat.
• Add the apple chunks and cook, stirring occasionally for about 3 minutes.
• Add the maple syrup and the cinnamon, cook until the apples are tender, about 5 minutes, depending on the type of apple you use.
• Using a slotted spoon, transfer the apples to a bowl and set aside.
• Boil the syrup remaining in the pan until it becomes a thick and luscious golden caramel (yum!). Stir frequently, don't let it burn.
• Caution--the smell will be tantalizing, but don't dare to taste the syrup, it will be scorching hot and you will burn your tongue!
• Take the syrup off the heat and very carefully add the cream, lemon juice and salt, stir well.
• Return to the stove and simmer the sauce, stirring until smooth and slightly thickened.
• Return the apples to the pot and stir until completely coated with the caramel sauce.
• Set aside to cool slightly.
• Butter the bottom and sides of a large shallow baking pan (about 9x13 inches).
• Be generous with the butter.
• Now make the matzoh brie.
• Break the matzohs into small pieces and spread them evenly into the buttered pan.
• In a large mixing bowl, whisk together the cream, the eggs, vanilla, salt and sugar.
• Beat in the cooled melted butter.
• Pour this mixture over the matzohs and let the matzohs soak up the liquid for about 15 minutes.
• Smooth out the mixture as evenly as possible.
• Spread the caramelized apples, with ALL of the delicious sauce, evenly over the matzoh mixture.
• Cover the pan with foil and refrigerate overnight.
• Remove the pan from the fridge and bring the dish to room temperature.
• Preheat the oven to 425°F.
• Bake, uncovered, for about 20 minutes, or until completely cooked and the top is a light golden brown.
• To finish it off, turn the broiler on and briefly brown the apple topping.
• This is great served as is, but we really like to go overboard and serve with fresh sour cream.

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:

• In a skillet over low heat, melt 2 tablespoons butter. Add onions and cook, stirring, until caramelized, 5 to 7 minutes.
• Add mushrooms and raise heat to medium-high. Continue to cook, stirring, until mushrooms are soft, about 5 minutes. Season with plenty of salt and pepper.
• Add remaining tablespoon butter to pan and let it melt. Add matzo and cook, tossing to coat matzo in butter, for 2 minutes.
• Pour eggs into pan and season them generously with salt and pepper. Cook, scrambling mixture, until eggs are set, about 2 to 3 more minutes. Season with salt and pepper and serve.

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.