Every few years, Marathon Monday coincides with Passover. As Jews in Boston, this can cause a bit of a moral and culinary dilemma, from pre-run carbo-loading to marathon cheering beers to dinner in the North End following the Patriot’s Day Reenactment. So what are we marathon-loving Jews to do?
Well, you may have to have your matzah in tow to check out the reenactment, but here are a few recipes that will help turn your Marathon Monday into a Passover-friendly matzah edition.
Passover Grilled Cheese
I started making this a few years ago and it’s so good that I almost don’t miss regular grilled cheese. Leave it to the wonderful Robin of Doves and Figs to elevate this to a whole new “drunken” level that’s so fitting for Passover!
Matzah Bagels (aka my favorite thing my mother-in-law makes for Passover!)
I didn’t grow up with these so I was shocked to learn in college that there is, indeed, such thing as a Passover roll. No, they aren’t quite regular dinner rolls, but throw on some kosher salami or egg salad and these make a great Passover lunch.
I make my matzah lasagna using my regular recipe but just swap out the pasta layers for slightly dampened sheets of matzah (run sheets under water for a few seconds just to soften them). I couldn’t find a recipe online that I like enough to share, so here’s a veggie lasagna recipe in which you can make the matzah swap.
If you haven’t tried this yet, you’re missing out! Fondly referred to by many as “matzah crack,” this is a winning dessert regardless of Passover. And despite the suggestion to add pecans and almonds, my family loves it with pistachios (lightly hand-chopped).
Who says you can’t have pizza on Passover? If you like thin-crust pizza, this is the most delicious and easy-to-make pizza. No recipe needed here—it’s more of a technique trick I use (which goes for the lasagna and grilled cheese too): wet your matzah first. Don’t soak and sogify it, but splash it with some water just to moisten the surface. Then when you add your favorite sauce, cheese and toppings and bake at 350 degrees until golden and bubbly, the whole thing will soften and melt together just like you’d expect from a thin-crust pizza. Bonus tip: Be liberal with the cheese and let it run to the edges. And if you use aluminum foil, you’ll have crispy bits of cheese at the edges that make this a winner!
This classic favorite makes up tenfold for a lack of French toast and is super easy to make. Also known as “fried matzah” depending where you come from, the question then becomes: Do you go savory or sweet? This is a classic debate that we resolve in my house by making jelly an optional side.
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