Matzo by Michele Streit Heilbrun

Author:Michele Streit Heilbrun [Heilbrun, Michele Streit]
Language: eng
Format: epub
Publisher: Clarkson Potter/Ten Speed
Published: 2017-03-07T00:00:00+00:00

ENTRÉES

LOWER EAST SIDE FRIED CHICKEN

CHARRED LEMON BRAISED CHICKEN

WHITE MATZO PIZZA WITH POTATOES AND SMOKED GRUYÈRE

PESTO CAPRESE MATZO PIZZA

MATZO SPANAKOPITA

ANYTIME BRISKET WITH MATZO SPAETZLE

MATZO TACOS WITH YESTERDAY’S BRISKET

QUINOA FALAFEL WITH SPICED YOGURT SAUCE

MATZO MUSTARD-CRUSTED SALMON

COD CAKES WITH REMOULADE SAUCE

MEAT LOAF WITH CHARRED-TOMATO GLAZE

LOWER EAST SIDE

FRIED CHICKEN

MEAT

Surprise your seder guests by serving them fried chicken and you’ll definitely have to add more chairs around the table next year! Brining is key to keeping the chicken moist and seasoning it all the way to the bone. This version uses a buttermilk-style brine made with nondairy creamer to tenderize the meat, keeping it kosher for Passover. It should marinate for at least twelve hours. The matzo meal dredge provides the perfect crunchy crust to the finished fried chicken.

SERVES 4 TO 6

1 quart nondairy creamer

Juice and grated zest of 1 lemon

2 tablespoons kosher salt, plus more to taste

2 garlic cloves, finely chopped

1 tablespoon hot sauce (such as Tabasco)

1 chicken (2 to 3 pounds), cut into 8 pieces

4 large egg whites

DREDGE

1 cup matzo cake meal

1 cup matzo meal

1½ tablespoons garlic powder

1 tablespoon onion powder

¼ teaspoon cayenne

½ teaspoon kosher salt

Neutral oil, for frying

Honey, for serving (optional)

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