Passover Breakfast

Breakfast is the most important meal of the day. During Passover, that meal can be a challenge – but not in Danny Corsun or Judy Elbaum’s homes!

“Growing up, Passover breakfasts consisted of matzah, butter, maybe some eggs and some pretty awful kosher for Passover cardboard flavor cereal,” Corsun, founder of Culinary Judaics Academy told the Journal. “Store bought Passover food has come a long way thankfully.”

In the extended family Pesach experience in the Corsun house, his grandfather’s main job was to make matzah brei.

“It wasn’t the run-of-the-mill matzah scramble that everyone is used to when they eat matzah brei,” Corsun said. “His version was serious business; it was far more like a pie than a loose combination of matzah, eggs and other sweet or savory ingredients.”

When Corsun’s grandfather got too old to make it (he passed at the amazing age of 99), his dad took over, added his personal flair and improved the recipe. After his dad’s passing, Corsun “upped the culinary ante” and made it his own.

“This Passover staple doesn’t only represent really good food, it brings with it generations of love and togetherness during this rich and impactful holiday.”
– Danny Corsun

“This Passover staple doesn’t only represent really good food, it brings with it generations of love and togetherness during this message rich and impactful holiday,” Corsun said. “I hope you enjoy it with your family and have a healthy and meaningful Pesach!”

CJA’s Not Your Average Matzah Brei

This phenomenal start to a Pesach morning is a kicked-up version of the classic. It can be served with the Date-Berry Syrup recipe provided below or any jam of your liking, plain maple syrup, cinnamon sugar or just as is. It requires more work than the conventional version, but it’s well worth it!

4 eggs, separated
2 cups of milk (can use water)
3 Tbsp brown sugar
1 Tbsp honey
1 tsp cinnamon
½ tsp salt
1 tsp vanilla extract
1 box of matzah
Jam of choice (strawberry is a particular favorite)
Real maple syrup
Cinnamon sugar

Crack and separate eggs into two bowls and set aside. Crush matzah into small pieces into a large bowl. Add milk (or water) to moisten. Depending on the consistency, you can add more liquid if necessary. You do not want it too dry! Add egg yolks and incorporate. Add brown sugar, honey, vanilla, cinnamon and salt and mix well.
Beat egg whites until they achieve stiff peaks. Then gently fold them into the matzah mixture, making sure not to mix the air out. Once fully incorporated, pour into a large well-oiled or buttered non-stick pan. Cook undisturbed for about 4-5 minutes on medium heat or until golden brown. Take a large frying pan lid or a plate, cover the pan and invert matzah brei onto it and then slide it back into the pan to cook the other side. Cover with lid and cook for an additional 3 minutes, again until golden brown. *Make sure you do not overcook it or else it will be too dry on the inside! Once both sides are done, slide onto a serving platter, slice into wedges and serve hot with the date-berry syrup below. Serves 8.

CJA’s Date Berry Syrup

1 cup blueberries
1 cup raspberries
1-2 cups chopped strawberries
5 medjool dates or 10 deglet noor dates
¼ cup lemon juice
¼ cup brown sugar
1 Ttbsp strawberry jam
1 tsp cinnamon

Steep the dates in a bowl of hot water for 15 minutes.
Rinse berries and cut stems off strawberries and quarter them. Combine all berries and lemon juice in a bowl.
Remove dates from water, chop finely and add to the fruit mixture.
Add cinnamon and brown sugar into the bowl. Mix thoroughly. Mash fruit with potato masher. Add strawberry jam and mix again.
Set on the stove in a pot and allow it to simmer on medium heat, constantly stirring constantly, until sauce gets thick and creamy.
After simmering for 8 min, pull off heat and let cool in a separate bowl. Can be put in the fridge if needed.

Passover Fluffy Oven Baked Pancake

LeaveItToBubbe.com founder Judy Elbaum has fun creating – and adapting – recipes for Passover. One such dish is a Passover pancake.
“I take my year-round recipe, make a few tweaks here and there and voila: a scrumptious breakfast/brunch dish for Passover,” Elbaum, who is also a food columnist and author of the “Seasonal Delights” cookbook, told the Journal.

3 large eggs
2/3 cup whole milk
2 Tbsp sugar
1/2 tsp kosher salt
½ tsp cinnamon
½ tsp nutmeg
2 tsp vanilla
1/2 cup matzah cake meal
1 Tbsp butter
Optional garnishes: powdered sugar, fresh berries,

Place a 10″ cast-iron skillet on the middle rack of the oven, and preheat to 450°F.
In a large bowl, whisk eggs together vigorously until light and frothy, about 2 minutes. Add milk, sugar, salt, cinnamon, nutmeg and vanilla, and whisk until combined. Sift in matzah cake meal, and whisk just until smooth. Let rest for 5-10 minutes.
Carefully remove the skillet from the oven, add the butter and let melt completely, swirling the pan to allow the butter to coat the entire bottom. Pour batter into hot pan, and place back in the oven, shutting door quickly so oven loses as little heat as possible.
Bake for 15 minutes, until the sides have puffed up a lot and the entire top of the pancake is golden brown. Remove from oven and use a spatula to loosen the edges of the pancake. Transfer to a serving platter, dust with powdered sugar and cut into large wedges. Serve immediately.

Passover French Toast

Elbaum takes her traditional French toast recipe and substitutes her favorite Passover sponge or chiffon cake for the bread. The cake can be homemade, store bought or from a mix.
“The results are sublime,” Elbaum said. “Even better than the year-round version!”

3 eggs
6 Tbsp milk
1 tsp vanilla
6 slices of your favorite Passover sponge, chiffon, or angel food cake (homemade, store-bought or made from a mix)
Butter for frying the French toast
Confectioners sugar (optional)
Maple syrup (optional)

In a mixing bowl, beat together the eggs, milk and vanilla.
Dip the cake slices on both sides in the egg mixture.
Heat about 2 tablespoons of butter in a skillet. When the butter is hot, place the dipped cake slices into the skillet and cook until golden brown on each side.
Serve with a sprinkling of confectioner’s sugar or pour on some maple syrup.

Enjoy!