Lunchbreak: Matzo brie/fried matzo and Jewish bacon from Max’s Deli

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Joey Morelli

Max's Deli
191 Skokie Valley Road
Highland Park
(847) 831-0600

Matzo Brie/Fried Matzo and Jewish Bacon

3 sheets egg and onion matzo
1 large bowl ice bath
3 eggs
1/2 pound 1/8-inch sliced pastrami
1 pinch kosher salt and white pepper
1/2 cup apple sauce
1 tsp unsalted butter

Strain ice from water and dip matzo in cold water. Crack matzo into bowl of 3 whisked eggs. Brown roughly chopped pastrami in butter on medium heat. Add eggs and matzo and raise heat to medium high. Sprinkle with white pepper and salt and brown 2 minutes. Goes great with apple sauce or maple syrup.

Baby Carrot Tzimmes with Baby Green Beans

1 lb baby carrots
1 lb baby french green beans
1 cinnamon stick
1 pot boiling water (salty like the sea)
2 Tbs honey
juice of one lemon
2 Tbs unsalted butter
1 Tbs Kosher salt
a sprinkle of white pepper

Drop carrots in medium boiling water salted to taste like the ocean. After 3 minutes add beans and cook 2 more minutes. Strain water, turn heat to low, and add butter, cinnamon stick and honey. Simmer on low 2 minutes until it darkens a bit. Sprinkle with white pepper and squeeze of lemon. Serve.

Old School Charoses

1 cup granny smith apples, small-diced
1/2 cup chopped walnuts
1 Tbs cinnamon-powder sugar mix (equal parts)
1 cup Mogen David red wine
juice of one lemon

Combine all ingredients.

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