Passover Fun with CBS New York Morning Team

Passover is upon us and what better way to tip our hat to ancient history than with great tasting, fuss-free matzoh recipes!  We had fun playing Pesach on CBS New York with kid-friendly, tasty and nutritious recipes the whole family could enjoy.  Celebrate the holidays with three of my favorite matzoh recipes: Mushroom Matzoh Brie, Matzoh Granola and Dark Chocolate-Peanut Butter Matzoh.  Happy Passover!

Let’s Play!

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LOVE your life!
CELEBRATE your culinary creativity!
PLAY with a renewed vitality!

Exercise! Breathe Fresh Air! Exhale Sunshine! Listen to INSPIRING TUNES WHILE COOKING!

Music, one of my daily culinary inspirations, is not just background noise…it is a way of life and joy in the kitchen!

  • Tradition, Fiddler on the Roof
  • This Is One of Those Moments, Yentl
  • Food Glorious Food, Oliver
  • Be Our Guest, Beauty and the Beast
  • Suppertime, You’re a Good Man Charlie Brown


Mushroom Matzoh Brie


Prepared in 25 minutes or less.


2 Tbs unsalted butter
4 Matzohs
8 large eggs, room temperature
1 medium shallot, peeled and minced
¼ cup thinly sliced mushrooms, I like Crimini and Shiitake
1½ Tbs freshly thyme, chopped
1 tsp kosher salt
Freshly ground pepper to taste
4 Two-inch deep by four-inch diameter molds, circular works best


Preheat oven to 350°F.

Over medium heat, add to a small skillet 1/2 tablespoon of butter.   Add shallots and sauté until translucent.  Add sliced mushrooms and sauté until browned. Set aside.  Gently crumble Matzohs over a fine mesh colander.  Run cool water over the crumbled matzohs until softened, but not mushy.  Drain off excess liquid. Transfer to a medium sized bowl.

Add the eggs, shallots, mushrooms, thyme and Kosher salt to the Matzoh bowl. Combine thoroughly with a spatula.  Add the remaining butter to a large non-stick skillet over medium heat.  Once melted grease the molds with melted butter and paper towel.  Carefully spoon the Matzoh mixture evenly inside each of the molds.

Using a wooden spoon lightly pack the filling inside.  Bake until springy and golden on top, approximately 20 minutes.  Garnish with chopped chives and pair with Spring greens.  Serve immediately.  Serves 4.


Sweet Matzoh Granola


Prepared in 35 minutes or less.


½ cup honey or maple syrup
3 sheets Matzohs, crumbled (whole wheat matzoh is an option)
1/8 cup coconut oil or unsalted butter
1½ tsp ground cinnamon
½ tsp salt
½ cup unsalted pumpkin seeds, pepitas
½ cup slivered almonds
½ cup raw pecans or walnuts
3 Tbs white sesame seeds
½ cup dried fruit such as cranberries, pitted dates or apricots, chopped


Preheat oven to 300°F.

Line a baking sheet with parchment paper and set aside.

In a large pot, heat honey and coconut oil over medium heat until completely combined. Remove from heat.  Stir in crumbled matzohs, all nuts and seeds into mixture.  Continue stirring until ingredients are all evenly coated.

Spread the mixture on the prepared baking sheet and bake for 25-30 minutes, stirring every 10 minutes.  The granola should be golden-brown when done.

Remove from oven, let cool completely, then break into smaller pieces. Gently toss in chopped dried fruit.  Granola will keep in an airtight container for up to 2 weeks.  Makes about 3½ cups granola.  Divide into bowls for a quick breakfast with yogurt or scoop into glass mason jars and adorn with ribbon for festive Passover gifts.

Dark Chocolate Peanut Butter Covered Matzoh


Prepared in 15 minutes or less.


10 oz dark chocolate, chopped

Peanut-Butter Filling:

1 cup Confectioners’ sugar
1 cup all-natural creamy or crunchy peanut butter
½ cup packed light brown sugar
2 Tbs unsalted butter, softened to room temperature
1 tsp vanilla extract


In a small bowl, combine Confectioners’ sugar, peanut butter, light brown sugar, butter and vanilla.  Gently spread peanut butter mixture onto the center of each piece of matzoh.  Set aside.

Melt chopped chocolate over medium heat in a glass bowl over a double-boiler or pot of simmering hot water.  Gently spread melted chocolate with a small spatula over the peanut butter and all over matzoh until completely covered.  Allow matzoh to cool.  Repeat with melted chocolate on the other side of each piece of matzoh.  Allow matzohs to cool on a parchment paper lined cookie sheet.  Serve when chocolate has set.

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