Matzo, as I discovered this weekend while making my crisp is truly a hidden treasure. When forced to eat it for 8 straight days one can get a little, shall we say tired of it. However in the “off season” matzo, not so bad! Think of it as a really big cracker with endless possibilities.
Today’s matzo talk is because I want to share with you a fantastic documentary I learned about while attending the Food and Wine Conference back in July. I had the pleasure of meeting Michael Levine, the filmmaker and Michael Green, the producer (and wine expert extraordinaire). They discussed the film – Streit’s: Matzo and the American Dream and I was immediately hooked.
I grew up in a Streit’s house and I loved hearing about the history of the matzo factory. Still based in the Lower East Side of New York City, Streit’s is a family run operation. They refuse to modernize the facility and to relocate despite numerous offers. Streit’s is rooted in family tradition and it’s one of the many things that drew me to this film.
Streit’s: Matzo and The American Dream is currently in the editing process but I couldn’t wait until Passover to share it with you! For anyone not familiar with matzo, during Passover we cannot eat leavened bread for 8 days and matzo which is made of just flour and water.
You can learn more the documentary at their website and if you are so obliged there is a little donate button too. Michael and Michael are making this film themselves and I would love to see to the final product released!
With Rosh Hashanah just a few days away I always think about family traditions. When my family gathers we almost always enjoy the same meal – even better when mom cooks some of it! As innovative as we may be in our day to day dinners, sometimes you just need to stick with what works best, what you love and what is traditional. This is one of the reasons why Streit’s is still standing since 1925 and my family continues to gather year after year.
- 4 pluots, pits removed sliced ¼ inch thick
- 2 tablespoons cane sugar
- 1 tablespoon lemon juice
- ½ tablespoon cornstarch
- 1 sheet whole wheat matzo, finely crushed
- ½ cup chopped assorted nuts (such as walnuts, pecans, hazelnuts and almonds)
- ¼ cup light brown sugar
- ⅛ teaspoon salt
- 1 tablespoon unsalted butter, cut into ½ inch pieces
- ¼ cup pomegranate seeds
- Heat your oven to 375 degrees F. Place two individual baking dishes (about 4-5oz in size) on a baking sheet.
- In a small bowl toss together the pluots, sugar, lemon juice and cornstarch.
- In a second bowl, mix together the crushed matzo, chopped nuts, brown sugar and salt.
- Divide the pluots between the two dishes - leaving any excess juice behind.
- Evenly top with the topping and place the butter on top of each dish.
- Bake for 25-30 minutes or until the topping is brown and crisp.
- Let cool for 5-10 minutes and top with pomegranate seeds before serving.