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Pass over
Breakfast s
KERI WHITE | JE FOOD COLUMNIST
WHEN IT COMES TO PASSOVER, the seder gets all the press. And for good
reason — it is kind of the Super Bowl of holiday meals. But there are a number of other
meals that must be consumed during the holiday or we would get awfully hungry.

Today we are here to talk about Passover breakfasts. Taking chametz out of
the “most important meal of the day” encourages some creativity. For many of
us, breakfast means toast, cereal, oatmeal, a granola bar, muffi ns — basically all
the things that we eschew during the observance of Passover.

But that doesn’t mean you have to suff er or starve. Th ere are plenty of tasty,
sustaining, healthy options that will keep you going until lunch while staying
true to the rules.

Yogurt off ers a great start toward a solid breakfast; you can take it in a
number of directions from sweet and fruity to vegetable-savory. Ditto “matzoh
scramble” — keep it super traditional with the standard matzoh brei, or be cre-
ative with tasty additions. And for this week, we say toast, schmoast. Matzoh is
a swell substitute bed for mashed avocados, nut butters or jam.

YOGURT PARFAIT, SWEET
Serves 1
Th is off ers a basic framework, but you can get as creative as you like — or as
adventurous as your pantry permits. Swap out plain or fruit-fl avored yogurt,
add whatever fruits or nuts you have on hand. I tend to avoid citrus fruits like
oranges and grapefruits here because the acidity can be a little harsh with the
tang of the yogurt, but if you like the combo, then be my guest.

4 MARCH 19, 2020
Th e decision on whether to add seeds presents a divide between Sephardi
and Ashkenazi Jews. Kitniyot, which includes things like sunfl ower seeds, ses-
ame seeds and legumes, are permitted among many Sephardim, but not in the
Ashkenazi tradition. Depending on your background and your family custom,
use or don’t use them.

Th e nuts provide plenty of heft and crunch so if you avoid the seeds I promise
you won’t miss them. And you can dump them in with reckless abandon the
next week.

Th is recipe suggests a layering of the ingredients in a glass, which looks pretty
but requires some eff ort. I understand that mornings can be hectic, and this
tastes just as delicious with all of the ingredients dumped in a bowl, mixed and
gobbled up in a hurry.

⅔ cup vanilla yogurt
⅔ cup fresh or dried fruit — berries, chopped apples, grapes, raisins, dates, etc.

¼ cup nuts — almonds, cashews, hazelnuts, etc. and/or seeds such as sunfl ower,
pumpkin, fl axseed, chia
1 teaspoon honey or maple syrup
Sprinkle of cinnamon
In a glass or parfait bowl, layer the ingredients, starting with the ⅓-cup
yogurt, ⅓-cup fruit, half the nuts, a drizzle of honey and a sprinkle of cinnamon.

Repeat, ending with a sprinkle of nuts, cinnamon and honey, and enjoy.

JEWISH EXPONENT
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