Archive for March, 2010

a holiday interlude

While the holiday of Passover has deep spiritual meaning and great traditions (like spring cleaning) I really just want to know about the food, you know? 

If you have matzo, you likely have leftover matzo as it’s the most boring bread product known to man and womankind.  However, compared the gefilte fish in a jar that you also get to experience at Passover, the matzo has promise.  My OH bought a box so we could have matzo brei for breakfast this morning (scrambled eggs with matzo mixed in).  What do we do then with the rest of the box?  Luckily for me a coworker snuck over on Friday afternoon, saying she had a recipe for matzo brittle that she wanted me to try (because really, she wants to eat it).

Make some caramel:

Pour on top of the matzo, spread around and bake for about 10 minutes.  Pull it out of the oven and spread chocolate chips; allow to melt and spread all over.  Sprinkle with toasted sliced almonds:

What’s not to love? 

Matzo Brittle - recipe from Metro US, contributed by Chow.com

  • 4 sheets unsalted matzo
  • 2 sticks (8 oz) unsalted butter, cut into large pieces
  • 1 cup packed light brown sugar
  • 1 1/2 t fleur de sel
  • 1/2 t vanilla extract
  • 1 1/2 cups semisweet chocolate chips
  • 1 cup toasted sliced almonds or tasted coarsely chopped pecans

Heat the oven to 350 degrees Fahrenheit and arrange a rack in the middle.

Line a rimmed baking sheet with one or two overlapping pieces of foil that wrap over the edges of the baking sheet.  Arrange the matzo in a single layer on the baking sheet, breaking pieces as needed to fill any empty spaces; set aside.

Place butter, brown sugar, and 3/4 teaspoon of the fleur de sel in a small saucepan over medium heat and stir with a silicon spatula until the mixture comes to a boil, about five minutes (or maybe less). Continue to boil, stirring occasionally, for three minutes more.  Remove from heat, add vanilla (pour it slowly, as it may bubble up), and stir to combine.

Pour caramel over matzo and spread it evenly using a silicon spatula.  Place the baking sheet in the oven (use care because the baking sheet may be hot) and bake matzo until small bubbles cover the surface and the caramel is fragrant (do not let the caramel burn), about 10 minutes.

Remove from the oven, sprinkle with chocolate chips and set aside until chips are softened, about five minutes.

Using silicon spatula, spread the chocolate over the caramel.  Sprinkle with nuts and remaining 3/4 teaspoon fleur de sel.  Refrigerate the brittle until cool, about 15 minutes.  Break into pieces and serve. Store in an airtight container at room temperature or refrigerated for up to one week.

Happy Passover!

if you like maple syrup, get it now

 

We took advantage of a gorgeous day last weekend and drove up to Kent’s Sugar House in Rensselaer County. 

 

That gorgeous weather? According to Kent, trees are already starting to bud which imbues the sap with an aftertaste – yield expectations are very low and there will likely be little NY State maple syrup.  I bought a half-gallon. 

 

That’s Kent in the hat.  He’s a quiet man. 

NY sugar shacks are open again this weekend – it’s a great excuse for a drive.  Or, you can read more about maple syrup here

I love these!

if you’re further south in the Hudson Valley

Hudson Valley Restaurant Week starts next Monday – however – it seems to mostly be happening south of Columbia County… If you are planning to travel between NYC and Albany, check out the list (by county) as it can be a great opportunity to visit a restaurant you can’t otherwise afford.

I am going to save up my money for maple syrup instead…

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