Name: Classic Matzoh Brie
Yield: Yield: 2 to 4 Servings
Cuisine: United States
Ingredients: Cinnamon Vanilla sugar, apple or other fruit sauces or compotes (check index for recipes), maple syrup, jam, honey, sour cream, yogurt cream, fresh (unaged) goat or sheep’s milk cheeses, farmer cheese, or cottage cheese; 4 whole plain or egg matzohs; 4 or 5 large eggs (use; 3 tablespoons unsalted butter; freshly ground black pepper; 5 for a softer, eggier matzoh brie); Salt

Preparation info

Yield:
2 to 4
Servings

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

Not just for Passover. Like matzoh balls and potato latkes, matzoh brie now makes regular appearances at the table year-round.

And not just for breakfast. Tony Manhattan restaurants feature entrees of fluffy matzoh 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, matzoh brie is a chef’s canvas, reflecting the image and nuances you choose: served like French t