Caramel Apples

1. Peel, core and cut each apple into slices or small chunks. In a large skillet, melt the butter over medium high heat. Add the apples and cook,  flipping as necessary, for abut 3 minutes. Add the syrup and cinnamon and cook until the apples are just tender, about 6 minutes, depending on the variety and size of the slices/chunks. using a slotted spoon, transfer the apples to a bowl and set aside.
2. Boil the syrup remaining in the skillet. (In my case I didn’t have much so I added 2 T more to the pan. It also depends on the variety of apple you use and how much juice it makes.)  Boil until it become a thick caramel but don’t let this burn. Stir a lot! Off the heat add the milk or cream, lemon juice , salt and whisk well. Return skillet to heat and simmer the sauce until smooth and somewhat thickened. Return the apples to the skillet and stir until they are well coated. Set aside to cool.

Matzoh Brei

1. Generously butter the bottom and sides of a large shallow baking pan, 13 x 9 or I used an 11x 8 which made this a bit thicker.
2. Break the matzohs into small pieces and spread them evenly in the buttered pan.
3. In a large mixing bowl or a 4 cup measure, whisk together milk or half and half, eggs, vanilla, salt and sugar. Beat in the cooled melted butter. Pour this mixture over the matzoh and let this soak for about 15 minutes. I covered this with plastic wrap and pressed the matzoh well into the milk. (Matzoh have a tendency to float until they are saturated.)
4. Now smooth out the matzoh and spread the apples and sauce over the top as best you can. Cover the pan with wrap and refrigerate overnight.
5. Remove pan from fridge and bring the dish to room temperature. Preheat the oven to 425. Bake uncovered for about 20-25 minutes, until cooked and the top is light golden brown. To finish the matzoh brie, Place under a hot broiler and briefly brown the apple topping, rotating as necessary until everything is evenly golden.