Overnight Caramelized Apple Matzoh Brie Recipes

BAKED BRIE WITH CARAMELIZED ONIONS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Place garlic on a baking sheet, and drizzle with olive oil. Roast for 15 to 20 minutes, or until soft. Set aside.
• Meanwhile, melt 1/4 cup butter in a skillet over medium heat. Cook and stir onion and apple in butter until tender and browned. Set aside.
• Arrange brie on top of thawed puff pastry. Top the cheese with the apple and onion mixture. Fold puff pastry over the cheese, and pinch closed. Brush with melted butter.
• Bake about 20 to 25 minutes, or until golden brown. Serve warm. Garnish with whole cloves of roasted garlic.

APPLE CINNAMON MATZO BREI

Steps:

• Preheat the oven to 350 degrees. Place pecans in a single layer on a rimmed baking sheet; toast in oven until they are light golden and aromatic, about 7 minutes. Shake pan halfway through baking to make sure the nuts toast evenly. Set aside to cool.
• In a medium saute pan set over medium-high heat, melt 1 tablespoon butter. Add apples; cook until lightly browned, about 5 minutes. Sprinkle 3 tablespoons sugar over apples; cook, stirring occasionally, until sugar has dissolved and caramelized, about 8 minutes. Stir in lemon juice, cinnamon, and raisins. Remove pan from heat; set aside.
• Break matzo sheets into 3-inch pieces, and place in a colander set in the sink. Pour 3 cups boiling water, one cup at a time, over the matzo, and drain.
• In a medium bowl, whisk eggs. Add salt and remaining 2 tablespoons sugar. Stir in the soaked matzo; mix until well coated.
• Melt remaining 4 tablespoons butter in a large skillet set over medium-high heat. Add matzo mixture, and cook until golden brown on both sides, about 10 minutes. Stir in two-thirds of the apple mixture until warm; transfer to a serving plate. Garnish with the reserved toasted pecans and the remaining apple mixture. Serve immediately.

BAKED BRIE WITH MAPLE CARAMELIZED APPLES AND SPICED PRALINE BACON

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Lay bacon on the prepared baking sheet. Mix pecans, brown sugar, chili powder, and sea salt together in a bowl. Sprinkle evenly over the bacon.
• Bake in the preheated oven until crisp, and browned, 18 to 20 minutes. Transfer to a rack to cool. Chop bacon into rough pieces.
• Melt butter in a nonstick skillet over medium-high heat. Add apples and 1 tablespoon maple syrup. Saute, stirring only every 60 to 90 seconds, until apples are tender and brown, about 8 minutes. Mix in remaining 2 tablespoons maple syrup and cinnamon. Transfer to a bowl.
• Cut a round of parchment paper slightly larger than the round of Brie cheese. Place the Brie cheese on the parchment paper; place onto a baking sheet. Top with the cooked apples to make a big mound.
• Bake in the hot oven for 5 minutes. Add bacon-praline mixture on top of the Brie. Continue baking until top is bubbly, 2 to 3 minutes more. Transfer to a serving platter using a large spatula. Sprinkle with sea salt and rosemary.

MATZO BREI WITH CARAMELIZED APPLES

Steps:

• Place honey in a small saucepan or microwavable bowl. Split vanilla bean lengthwise and use tip of knife to scrape seeds into honey. Add bean to honey as well. Gently warm honey over low heat or in microwave until it thins enough to easily pour, about 1 to 2 minutes. Keep warm or reheat before serving.
• Heat a sauté pan until very hot. Add 2 tablespoons butter, the apples and sugar. Fry, stirring occasionally, until apples are soft and caramelized, 8 to 10 minutes. Transfer to a dish and keep warm.
• Place matzos in a large bowl and cover with warm water. Soak for 1 minute, then drain, pressing to remove excess water.
• In a large bowl, lightly beat eggs with salt. Break soaked matzo into large pieces, adding them to eggs, and toss well.
• Melt 6 tablespoons butter in a 10-inch nonstick pan over medium-low heat. Add matzo and eggs and cook, pressing down on top with a spatula, until crisp on bottom, about 8 minutes. Use a flexible metal spatula to loosen bottom and sides, then invert pan over a plate to flip matzo brei. Add remaining tablespoon butter to pan and swirl to coat bottom. Slide matzo brei back into pan and continue to cook until a crust has formed on bottom and it is cooked through, about 3 to 5 more minutes.
• Cut matzo brei into 6 pieces. Top each piece with apples and a spoonful of mascarpone, and serve drizzled with honey vanilla sauce.

CARAMELIZED ONION AND MUSHROOM MATZO BREI

Steps:

• In a skillet over low heat, melt 2 tablespoons butter. Add onions and cook, stirring, until caramelized, 5 to 7 minutes.
• Add mushrooms and raise heat to medium-high. Continue to cook, stirring, until mushrooms are soft, about 5 minutes. Season with plenty of salt and pepper.
• Add remaining tablespoon butter to pan and let it melt. Add matzo and cook, tossing to coat matzo in butter, for 2 minutes.
• Pour eggs into pan and season them generously with salt and pepper. Cook, scrambling mixture, until eggs are set, about 2 to 3 more minutes. Season with salt and pepper and serve.

OVERNIGHT CARAMELIZED APPLE MATZOH BRIE

Steps:

• Make the caramelized apples first.
• Peel, core and cut each apple into small chunks.
• In a large heavy saucepan, melt the butter over medium heat.
• Add the apple chunks and cook, stirring occasionally for about 3 minutes.
• Add the maple syrup and the cinnamon, cook until the apples are tender, about 5 minutes, depending on the type of apple you use.
• Using a slotted spoon, transfer the apples to a bowl and set aside.
• Boil the syrup remaining in the pan until it becomes a thick and luscious golden caramel (yum!). Stir frequently, don't let it burn.
• Caution--the smell will be tantalizing, but don't dare to taste the syrup, it will be scorching hot and you will burn your tongue!
• Take the syrup off the heat and very carefully add the cream, lemon juice and salt, stir well.
• Return to the stove and simmer the sauce, stirring until smooth and slightly thickened.
• Return the apples to the pot and stir until completely coated with the caramel sauce.
• Set aside to cool slightly.
• Butter the bottom and sides of a large shallow baking pan (about 9x13 inches).
• Be generous with the butter.
• Now make the matzoh brie.
• Break the matzohs into small pieces and spread them evenly into the buttered pan.
• In a large mixing bowl, whisk together the cream, the eggs, vanilla, salt and sugar.
• Beat in the cooled melted butter.
• Pour this mixture over the matzohs and let the matzohs soak up the liquid for about 15 minutes.
• Smooth out the mixture as evenly as possible.
• Spread the caramelized apples, with ALL of the delicious sauce, evenly over the matzoh mixture.
• Cover the pan with foil and refrigerate overnight.
• Remove the pan from the fridge and bring the dish to room temperature.
• Preheat the oven to 425°F.
• Bake, uncovered, for about 20 minutes, or until completely cooked and the top is a light golden brown.
• To finish it off, turn the broiler on and briefly brown the apple topping.
• This is great served as is, but we really like to go overboard and serve with fresh sour cream.