Alex Denis And Sandra Di Capua Cook Up Creative Recipes With Matzo

NEW YORK (CBSNewYork) - Passover begins Friday evening, and many in the Tri-State Area have been doing a lot of cooking.

Matzo -- the unleavened bread eaten during the week-long holiday -- is typically part of every meal. And as CBS2's Alex Denis reported, chef Sandra Di Capua -- culinary director of Kitchen Synch, a kosher meal kit delivery service – is showcasing some new ways of preparing it.

Those looking to change up breakfast are advised to try a matzo granola. The crunchiness of the matzo is the defining factor in lieu of oats, which cannot be eaten during Passover.

Watch the video above for Denis' complete report, and check out these recipes.

Smoked Salmon and Cream Cheese Crepes

Click here for a printable version of this recipe (.pdf)

2 1/2 cups milk

1 1/3 cups matzo meal

4 eggs

1/4 cup olive oil

1/2 teaspoon salt

2 tablespoons minced chives

Butter

8 ounces whipped cream cheese

1/4 pound smoked salmon

1. In a large bowl, combine the milk, matzo meal, eggs, olive oil, and salt. Using an immersion blender, blend all of the ingredients until completely smooth. This can also be done in a blender. Cover and refrigerate for at least 30 minutes or even overnight.
2. When ready to make the crepes, stir the chives into the batter. Melt a pat of butter in a small nonstick skillet over medium heat. Pour 1/4 cup of the batter into the skillet, and tilt it to spread out the batter evenly over the surface of the skillet. Allow to cook until the edges begin to brown and the crepe is no longer liquidy, about 1 minute. Gently shake the pan to ensure that the crepe has released from the pan. Using a small spatula, carefully flip the crepe. Cook for another 30 seconds then transfer to a plate.
3. Repeat this process, using a pat of butter to cook each crepe, until the batter is finished. To ensure that they don't stick to each other, place a piece of parchment paper in between each crepe. You should end up with about 16 crepes total.
4. Spread about a tablespoons of cream cheese on a crepe. Place a small piece of smoked salmon on top of the cream cheese and roll the crepe to close. Repeat with the remaining crepes.

Matzo Granola with Apples, Apricots and Pistachios

Click here for a printable version of this recipe (.pdf)

1/3 cup olive oil

1/3 cup maple syrup

1/3 cup light brown sugar

1/2 teaspoon salt

5 sheets matzo

1/2 cup shelled pistachios, roughly chopped

1/2 cup dice dried apples

1/2 cup diced dried apricots

1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
2. In a bowl, whisk together the olive oil, maple syrup, brown sugar, and salt.
3. Break up the matzo into roughly 1/2-inch pieces. Fold into the maple syrup mixture along with the pistachios.
4. Spread out onto the prepared baking sheet and bake for 10 minutes. Stir and return to the oven for another 7 to 8 minutes, just until the matzo begins to turn golden brown.
5. Mix with the apples and apricots and set aside to cool. Once completely cool, transfer to an airtight container for up to 1 week. Serve with milk or yogurt or as a snack on its own.

Matzo Crispy Marshmallow Treats

Click here for a printable version of this recipe (.pdf)

4 tablespoons butter or margarine

10 ounces mini marshmallows

4 sheets matzo, crushed into small shards

1. Grease an 8-inch square or round baking pan with nonstick cooking spray.
2. In a microwave safe bowl, combine the butter and marshmallows. Heat in 30-second increments until completely melted, about 2 minutes total.
3. Working quickly, stir the matzo into the marshmallow mixture. Transfer to the prepared pan and press into all the sides. Allow to cool before turning out onto a cutting board and slicing.