Herb Infused Matzoh

Several weeks ago I came across a recipe in the April 2012 issue of Martha Stewart Magazine for Herb Infused Matzoh. I loved the idea of serving a super-fast-to-make, flavorful, upgraded matzoh to our friends and family at our Pesach meals.  Thinking that this was a pre-Pesach prep I could easily do way in advance, I immediately went out and bought a small jar of 100% pure extra virgin olive oil, some fresh rosemary, and proceeded to plop the rosemary directly into the olive oil.  The original recipe in the magazine calls for actually simmering the herbs in olive oil, straining the oil, brushing matzoh with the herb infused oil, sprinkling with additional herbs and a little salt, and finally baking the matzoh until further crisped.  In my haste I made the rookie mistake of not thoroughly reading the recipe!  It turns out that my non-boiled-oil version Rosemary Matzoh was fairly awesome, but I’m pretty sure that the flavors would have been more pronounced had I done it according to the magazine’s instructions. 

 

So, during the first two days of Pesach, I pulled out the Rosemary Matzoh which was one of the few foods I was able to prepare before the holiday and that the amazing Chicago Jewish Community Pesach Fairies didn’t bring (thank you Fairies…I love you all!!!).  My dear brother-in-law Arthur wondered if it would be possible to make a similar flavored matzoh using garlic – genius!!  On the second day of Yom Tov, we defrosted some of our kosher for Passover frozen garlic cubes, combined them with some 100% pure extra virgin olive oil, brushed the mixture onto the matzohs, and baked them for around 5 minutes. They were amazing!  It was such a treat to eat such flavorful matzoh with our meal!  They were so good I would actually consider eating them year round (gasp!).  You can also be creative with your own spices or flavorings using minced onions, pesto (my wonderful niece recommended that one), dill, or any other herbs or spices that you love.

 

Have a Chag Kasher V’sameach!

 

 

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