Gail Simmons and Justin Chapple share their favorite ways to upgrade matzo during Passover.
It’s day five of Passover, which means that if you’re celebrating the holiday, you have probably had your fair share of matzo by now. If you're looking for new ways to dress it up—to carry you through the rest of the holiday or beyond, if you, like us, bought one too many boxes—Food & Wine Culinary Director Justin Chapple and Food & Wine Special Projects Director Gail Simmons have got you covered. The pair dropped by PeopleTV yesterday to discuss all the ways to end matzo fatigue, and cooked up a few quick—most can be made in under 30 minutes—and kid-friendly recipes. Here are five of the best ways to use leftover matzo:
Chocolate covered matzo
- To make this classic recipe yourself, Simmons says that you need to line a cookie sheet with square pieces of matzo. The trick is to make sure that the matzo fits the exact size of the pan, so you can feel free to break up the pieces to make it work.
- Her version is also covered with a layer of toffee, which you can cook on the stove top using butter and brown sugar—or if you want to keep it kosher, you can use margarine.
- Bake the matzo for 10 minutes, but be sure to keep an eye on it because it can burn easily.
- Once you remove it from the oven, sprinkle chunks of semi-sweet chocolate on top. The chocolate should melt (you can spread it using a spatula). Top the melted chocolate with whatever toppings you prefer—Gail uses dried apricots, pistachios, and sea salt—and let it cool for 30 minutes.
Simmons says she likes to keep this recipe “pretty simple but pump up the ingredients,” and Chapple notes that this recipe, in particular, is “kid friendly.”
- First, you need to spread olive oil on top to give the cracker a crispy crust.
- Top with a hefty portion of tomato sauce. Gail says her pet peeve is when she “gets a bit [of pizza] that doesn’t have tomato sauce."
- Feel free to use your favorite pizza toppings, but Simmons goes the super savory route, adding chilis, anchovies, and basil.
Alongside chicken liver
In her new book, Bringing It Home, Simmons says she updated her mother’s recipe for chopped chicken liver (you can find the recipe here) by adding mustard, fried onions, and chopped egg. She says her mother makes the recipe so often it’s “part of her blood.”
- One key to this recipe is letting sliced shallots take their time to caramelize. The wait will pay off!
- Another key is dredging the chicken livers in flour before cooking them.
- Simply serve the dip alongside a handful of matzo crackers for a simple, but satisfying, snack.
This recipe comes straight from Chapple's new book Just Cook It!: 145 Built-to-Be-Easy Recipes That Are Totally Delicious.
- Mix half a cup of mayonnaise with a squeeze of lemon juice. Mayonnaise is kosher because it doesn't contain dairy.
- Add chives, salt, and pepper to the mixture.
- Spread on top of a sheet of matzo, and garnish with thinly sliced radish and beets.
- Chapple also adds smoked trout, which he calls "one of his favorite store-bought shortcuts." Non-smoked fish like tuna or anchovies would also work.
White chocolate covered matzo
- Spread melted white chocolate on sheets of matzo.
- Crush up toasted fennel seeds, which you can sprinkle on top. "Fennel seems like it's savory," says Chapple. "But it actually has a lot of sweet notes."
- Add pink peppercorns on top, but use sparingly, because the flavor can be overwhelming.
- Top the matzo off with black salt, and then place it in the fridge to cool.
Just Cook It!: 145 Built-to-Be-Easy Recipes That Are Totally Delicious, $21 on amazon.com
Bringing It Home: Favorite Recipes from a Life of Adventurous Eating, $18 on amazon.com