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Mar 1, 2007 07:52 AM

Passover brunch

I planned a brunch not realizing it was during passover. Most of my brunch favorites are bread/carb foods (it's what make breakfast so yummy). Now I need to rethink everything I'm serving. I need ideas, these people are not kosher just passover observant (and not sephardic (i.e. no rice or corn)) - hopefully you guys can help. Giada has a mini frittata I was planning on making but I need more. Please help; thanks!

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  1. For appetizers, how about a selection of spreads and dips to go with matza, including quacamole? Thank you.

    1 Reply
    1. re: Bride of the Juggler

      Quacamole? LOL! Is that made with shredded duck?

      I'm not trying to be mean. This is one of the best food-related typos I've ever seen. Thanks for the smile.

    2. How about a savory and/or a sweet matzah brie, or matzah meal pancakes?
      Some grilled asparagus. (our go-to vegetable for Pesach)
      Home fried potatoes, or oven roasted with some herbs and salt and pepper.
      There are so many good Pesach desserts, like a fruit compote of dried fruits, and a tasty sponge cake (I have a recipe for carrot spongecake that calls for a melted orange marmalade glaze.)
      Good luck. p.j.

      2 Replies
      1. re: p.j.

        yum, the carrot cake sounds, good, do you mind sharing the recipe?

        1. re: KeriT

          I'd be happy to share. I will try to dig it out once I am done with the hamentaschen operation!

      2. You could make Passover cheese blintzes or cheese pie, served with sour cream and homemade blueberry sauce.

        Or individual rosti topped with a poached egg (optional; more eggs, we don't need!), smoked salmon and sour cream/creme fraiche, garnished with capers (if they exist for Passover) and minced red onion or chives.

        I've also made an eggplant "lasagne" using matzo instead of noodles.

        1. Try a matoz brei made like French Toast. It's a family tradition with us. We soak it lightly (some people prefer it softer and soak it longer), then mix it in a French Toast mixture of egg, cream, sugar, vanilla and just a bit of salt. Then it gets serveed with maple syrup -- and salt. I think it's the sweet/salty mix that makes it unique.

          5 Replies
          1. re: chicgail

            this made me wonder if there is anyway to adapt my original idea which was french toast bread pudding (until I realized it was passover), do you think I could soak matzah overnight in the eggs, cream sugar and vanilla and bake it?

            I do love a good matzah brei though (with raspberry jam)...

            1. re: KeriT

              KeriT, I think the matzoh would likely disintegrate by morning.

              1. re: KeriT

                KeriT, you absolutely can do the above, you're describing matzah kugel.

                1. re: wearybashful

                  thanks, do you think it would be better if I just combined all the ingredients, let sit for 30 min (just long enough not to be too hard) and then bake?

                  1. re: KeriT

                    I run the matzah boards quickly under water, then stack them up damp under a damp towel for a while, til they get limp. Then I made a noodle kugel recipe. People couldn't tell it was matzah not noodles. I made a rich custard with lots of cottage cheese, sour cream, milk and eggs-- the custard didn't just moisten the starch, the matzah or noodles float around in the custard until it's baked. I think a pretty wide variation in the matzah to custard ratio works, it just goes from mostly custard to firmer.

            2. Since it's brunch, you can always do tuna salad, whitefish salad, or egg salad (all with k for p mayo, of course). You can also make a very decent lukshen kugel with the k for p noodles. And there are a variety of spinach and cheese casseroles on kosher cooking web sites. You can do blintzes with passover crepes. Oh, and mini potato knishes! This page has a bunch of good recipes:

              2 Replies
              1. re: AmyH

                Thanks, this website is great.

                1. re: KeriT

                  I actually prefer having people over for brunch during passover. It is less stress than a seder and it frees people up to be with their relatives for the seders. I was just thinking you could also poach some salmon and cook some asparagus. Very spring!