Better Matzo Balls

This blog entry was from April 2012. There have been so many requests for it we are re-posting.

A Happy Passover to all!

 

A couple of years ago Bon Appetit published an article with tips for making better Matzo Balls. Admittedly, every family has a different definition of the perfect knadel but these tips are universal!

 

Tips to a Better Ball

1. Refrigerate the batter overnight. Many recipes say you can chill batter for a couple of hours, but if you leave it overnight, the matzo meal will absorb more moisture, hold together better, and cook more evenly.

2. Embrace chicken fat. The secret to good matzo balls is schmaltz; fat tenderizes the dumplings.

3. Salt the cooking water generously. Matzo balls absorb the water they are cooking in, and if this water isn’t salted, they will get blander and blander. You can also throw in an onion or a few celery stalks

4. Wet hands. To shape dumplings, wet hands and toss dough back and forth from palm to palm to shape into a ball.

5. Cover to cook. If the matzo balls are large, they will take longer to cook (usually an hour or a bit more), and it is important to cover the pot to keep water from evaporating. When matzo balls are very small, cooking them uncovered is okay and can be easier.

6. When are they done? To check for doneness, cut the matzo ball in half; the dough should be the same color throughout.

7. Do ahead. To make matzo balls ahead, cook completely, then use a slotted spoon to transfer them to a dish in a single layer. Cover and chill up to three days. When ready to serve, rewarm them in the soup.

8. Leftovers. If you have leftovers, cut matzo balls into thick slices and fry them for breakfast.

 

Mexican Matzo Ball Soup

Another fab Passover recipe from our friends at Cantina Feliz. Please see our earlier post with their Passover Tasting Menu; this fresh, innovative twist on a classic is on the menu!

Chef Tim Spinner’s
MEXICAN MATZO BALL SOUP

Cantina Feliz
424 S. Bethlehem Pike, Suite 1
Ft. Washington, PA 19034
(215) 646-1320

La Calaca Feliz
2321 Fairmount Avenue
Philadelphia, PA 19130
(215) 787-9930

Taqueria Feliz
Manayunk
4410 Main Street
Philadelphia, PA 19127
(267) 331-5874

Serves 4-6

8 ea Plum Tomatoes (Charred on Grill or Cast Iron Skillet)
3 ea cloves Garlic (Charred on Grill or Cast Iron Skillet)
1 ea Spanish Onion (Charred on Grill or Cast Iron Skillet)
2 oz Tomato Paste
3 ea Pasilla Chiles
3 ea Gaujillo Chiles
2 ea Chipotles in Adobo
Matzo
1 Gallon Chicken Stock
Vegetable Oil

For the soup:

In a large stock pot heat vegetable oil until hot. Add charred tomatoes, onions and garlic. Cook for 5 minutes. Add Tomato Paste, Gaujillo Chiles, Pasilla Chiles and Chipotles in Adobo. Cook on low for 10 minutes. Make sure to stir the pot often so the ingredients do not burn. Add the chicken stock. Bring up to a boil and turn to a low simmer. Cook for 45 minutes. Add Matzo and cook for another 10 minutes until Matzo is soft and tender. Puree with a stick blender on high and pass soup through a large hole china cap. Season with Salt.

For the Matzo Balls:
*recipe courtesy of Streits

Follow recipe:

1 c Streit’s Passover Matzo Meal
4 Large Eggs
¼ Cup Vegetable Oil
¼ c Seltzer
1 tbs Parsley, chopped
Salt, to taste

Beat eggs. Add water, oil and salt. Mix well. Add matzo meal and stir thouroughly. Refridgerate for 30 minutes. Partially fill a large pot with water and bring to a boil. Season with salt. Moisten palms with cold water. Form mixture into balls about 1 inch in diameter. Drop balls in boiling water. When all the matzo balls are in the pot reduce heat to low. Simmer covered for about 30 minutes. Remove with a slotted spoon and refrigerate for later.

Assembling soup:

Warm up broth. Add matzo balls and let simmer for 5 minutes. Transfer to bowl and garnish with cilantro, diced onion and micro arugula.

Passover Brisket Tacos

Chef Tim Spinner’s
BRISKET TACO

Cantina Feliz
424 S. Bethlehem Pike, Suite 1
Ft. Washington, PA 19034
215/646-1320

La Calaca Feliz
2321 Fairmount Avenue
Philadelphia, PA 19130
(215) 787-9930

Taqueria Feliz
Manayunk
4410 Main Street
Philadelphia, PA 19127
(267) 331-5874

Serves 8-10

For the Brisket

1 ea Brisket (4-5pounds)
1 tbs ground canela or cinnamon
2 tbs salt
2 tbs sugar
1 tbs garlic powder
1 tbs ground black pepper
1 tbs brown sugar
1 tbs dry mustard
1 tbs onion powder
1 tbs ancho chile powder
1 tsp cayenne pepper

Preheat oven to 350F. Meanwhile, mix all the spices together to make a dry rub. Rub brisket thoroughly with the mixture. Place brisket in a baking dish and cook for 1 hour. Remove brisket from oven and lower the temperature to 275F. Add beef stock. Cover brisket with foil and cook for 3 ½ hours. Remove from oven and remove foil. Let stand for 30 minutes before slicing. Reserve broth.

For the Chipotle Coleslaw

5 c Red Cabbage, shredded
5 c Green Cabbage, shreeder
2 c Carrots, shredded
2 tbs Chives, minced
1 c Mayo
4 Lemons, juiced
2 tbs Apple Cider Vinegar
1 ea Chipotle Pepper in Adobo (from a can of chipotles in adobo)
1 tsp Sugar
Salt, TT

Mix together red cabbage, green cabbage and carrots. Add apple cider vinegar and mix thoroughly. Let stand for 10 minutes. Meanwhile, in a blender puree mayo, lemon juice, chipotle pepper and sugar. Fold mayo into the cabbage mixture and season with salt.

Assembling taco:

2 Heads Boston Bibb Lettuce
1 ea Avocado
Chipotle Coleslaw
Sliced Brisket
Brisket Jus

 

In a medium saucepot warm up brisket jus. Place sliced brisket in hot jus and warm up meat (do not boil, just warm meat through). Peel leaves off the bibb lettuce. Assemble tacos by placing 2-3 slices of brisket onto lettuce leafs. Top with a spoonful of coleslaw and garnish with a slice of avocado. Serve immediately.

Bubbe’s Horseradish

Every year it’s the same dilemma… buy the jar or try making your own? Here’s Bubbe’s foolproof recipe:

Bubbe’s Horseradish

(makes about 2 cups)

1 lb fresh horseradish root

3 medium beets

1/4 cup white or cider vinegar

1 tsp kosher salt

1 tsp sugar

1. Give the horseradish root a good scrub. Peel, and place in a bowl of cold water to soak for 20 minutes.

2. Cut the root into 1 inch thick slices.

3. Peel the beets and cut into 1 inch cubes.

4. Fit a food processor with grater attachment/disc. Grate the horseradish root and beets.

5. Place the grated mixture into a large bowl and add the vinegar, salt and sugar. Mix well.

6. Give a taste and adjust with more vinegar, salt, sugar or even water if necessary.

7. Refrigerate until the seder!

 

 

 

 

 

Double Chocolate Passover Cookies

These yummy, fudgey bites are an adaptation of a Martha Stewart recipe. Enjoy!

Double Chocolate Passover Cookies

4 tbsp margarine (or butter if you aren’t serving with meat)

3/4 cup light brown sugar, packed

2 large egg yolks

1 tsp vanilla

1/2 cup matza meal

1/4 tsp salt

4 large egg whites

8 ozs semi-sweet choc chips

This recipe makes 12-15 cookies and can easily be doubled.

1. Preheat oven to 350 degrees. Beat butter or margarine and sugar with a mixer on medium-high speed until fluffy. Beat in egg yolks and vanilla, then add chocolate, matzo meal, and salt. Beat until mixture just comes together. (It should be thick.)

2. In a clean bowl and with a whisk attachment, beat egg whites until stiff peaks form. Gently fold into chocolate mixture. Add chocolate chips and stir. Let stand 15 minutes.

3. Scoop 2-inch balls onto a parchment-lined baking sheet. Bake until set, 10 to 12 minutes. Let cool on sheet on a wire rack for 2 minutes. Transfer cookies to rack, and let cool completely.

Matzo Granola with Apricots and Pistachios

It’s the first morning of Passover, and I was challenged what to eat for breakfast.  This recipe uses matzo to replace standard oats in this Passover-friendly version of granola.  Serve this unexpected take on granola with yogurt or milk, or snack on it straight from the container.  With its satisfying crunch and sweet flavor, it may become your go-to granola year round.

INGREDIENTS:

• 4 tablespoons unsalted butter (1/2 stick), melted
• 1/3 cup honey
• 3 tablespoons maple syrup
• 1 tablespoon ground cinnamon
• 2 teaspoons ground ginger
• 1/2 teaspoon kosher salt
• 5 sheets unsalted matzo, crumbled into 1/2-inch pieces, or 2 1/2 cups matzo farfel
• 1 cup shelled, raw pistachios, coarsely chopped
• 1/3 cup small-diced dried apricots
• 1/3 cup golden raisins

INSTRUCTIONS:

1)  Heat the oven to 350 degrees and arrange a rack in the middle.

2)  Whisk the butter, honey, maple syrup, cinnamon, ginger, and salt in a large bowl until smooth.  Add the matzo pieces or farfel and mix until thoroughly coated.

3) Transfer the mixture to a rimmed baking sheet and spread it into a thin, even layer.  Bake for 10 minutes, stirring halfway through the baking time.  Add the pistachios, stir to combine and bake, stirring halfway through the baking time, until the matzo is starting to crisp and the pistachios are toasted, about 10-12 minutes more.

4)  Transfer the granola to a large heatproof bowl, add the apricots and raisins, and stir to combine.  Let cool completely.  (the granola will crisp up as it cools)  Store in an airtight container for up to 1 week, or the end of Passover!

Nut Free Charoset Recipe

 

This recipe is great for those who are allergic to nuts but everyone can also enjoy this charoset recipe!

 

NUT FREE CHAROSET INGREDIENTS

2 cups cranberries (fresh or frozen)

2 cups apples, coarsely chopped

1/2 cup dried cherries

1/4 cup dried cranberries

1/3 cup seedless raisins

1/2 cup dried mango slices, coarsely chopped

3/4 cup water

1/2 cup orange juice

2 tablespoons sweet red wine (optional)

1/2 teaspoon cinnamon

NUT FREE CHAROSET DIRECTIONS

Place ingredients in a medium saucepan.  Over medium heat, cook to soften the cranberries and apples (about 10-15 minutes).  Adjust tartness to taste with more orange juice and some sugar if you wish.  Cook until mixture is thick.  Cool well.  Feel free to vary the fruit, depending on your tastes and availability.

Passover Apple Cake—Fast and Easy!

Using a boxed cake mix can make baking sooooo much easier and faster.  All that is needed is a little “doctoring” and no one will ever know your homemade cake started as a cake mix!  I found this recipe and thought it was a quite clever way to use a boxed cake mix.  

            

Ingredients:

3 Boxes of Passover coffee cake mix

4 Apples such as Granny Smith, peeled, cored and sliced

1 Teaspoon cinnamon mixed with 1/2 cup sugar

Directions:

Preheat oven to 350 degrees.  Grease a 9 inch tube pan.  Toss sliced apples with the cinnamon-sugar mixture.  Mix coffee cake batter according to instructions on the box.  Put half the batter into the pan cover with apples and half the packaged topping.  Cover with remaining batter and remaining topping.

Bake for 50 minutes.  Cool before removing from pan.  And, shhhhhh….don’t tell anyone, it’s our secret!!!

Roasted Salmon with Lemon-Herb Matzo Crust

This recipe is great for Passover, but so delicious and easy that you will want to make this year round!  This is great for a crowd and can be served at room temperature.

INGREDIENTS:

8 One inch thick center cut salmon fillets (6 ounces each)

Salt and Pepper

2 Sheets Matzo, finely ground

3 Tablespoons finely chopped flat-leaf parsley

3 Tablespoons finely chopped thyme

Grated peel of 1 lemon, plus 1 Tablespoon lemon juice

1 Tablespoon grainy mustard

1/4 Cup extra virgin olive oil

4 Tablespoons butter, melted

DIRECTIONS:  1.  Preheat the oven to 425 degrees.  On a parchment paper-lined baking sheet, place the salmon skinned side down;  season with salt and pepper.  2.  In a medium bowl, combine the matzo, parsley, thyme, lemon peel, lemon juice and mustard; season with salt and pepper.  Stir in the olive oil and butter.  3.  Cover the top of each salmon fillet completely with the matzo mixture, pressing to adhere.  Roast until the salmon is just cooked through but still translucent in the center, about 10 minutes.That’s it!! Enjoy!!!