Like most Jewish holidays, the best thing about Passover is the food. If you’re like me (one of the chosen ones), you spent last night celebrating one of the holiest meals of the year, and you did it by stuffing your face silly with some treats that you wait all year-long to get your hands on! Matzo ball soup, haroset, gefilte fish–okay, nobody actually likes gefilte fish, but it’s a novelty and it’s fun to say. Yummy!
Now, though, the day after your Seder, you’re probably left with a dilemma: What are you going to do with your Passover leftovers? If you don’t want to just heat them up and have the same meal twice, here are some suggestions for how to turn your leftover nosh into something to get excited about.
1. Chances are, you have a few extra boxes of matzo lying around. What to do? Enter matzo brie. This is basically the Jewish answer to french toast, and scrambled eggs, combined into one big old hunk of breakfast goodness. You can serve them on the savory or sweet side!
2. What to do with leftover haroset? Haroset is one of my favorite foods on the Passover plate. It represents the mortar used by our ancestors to build the pyramids. It’s also boozy and sweet and crunchy and tart and delicious all at the same time. A day after being made, your haroset will probably have taken on a slightly mushier consistency, making it the perfect spread for a sandwich! Try it with some smoked turkey on sourdough (unless you’re still observing that whole unleavened bread business).
3. Last but not least, there’s all that lovely matzo ball soup. To be honest, this stuff is best in its original form. Whether you’re in the camp of the fluffy matzo ball, or the dense one, one thing is for certain: There’s never a bad time to eat a matzo ball.