JEWISH PENICILLIN (Chicken Soup w/Matzo Balls)
Matzo balls (Photo credit: Wikipedia)
- Large roasting hen with 2 – 3 chicken feet and neck
- 3 lg. parsnips – sliced & cut into bite-sized pieces
- 3 lg. carrots – sliced & cut bite-sized pieces
- 3 lg. celery stalks – sliced & cut bite-sized
- 2 turnip roots – sliced & cut bite-sized
- 1 lg. or two sm. yellow onions – cut into onion rings
- 1 red bell pepper – sliced & cut bite-sized
- 1/2 – 1 cup chopped cilantro or Italian parsley
- Season to taste: salt, pepper, marjoram, sage, thyme, garlic. (Go light on salt if using boxed mix for matzo balls to be added to soup later.)
- Clean chicken (remove gizzards and neck)
- Add seasoning and boil chicken with neck and extra chicken feet for one hour (water should sufficiently cover chicken). 5 – 8 qt. deep pot
- While chicken is boiling — clean, and cut up vegatables
- After 1 hour, add all vegetables to soup EXCEPT cilantro (or Italian parsley)
- Simmer for 1 hour, adding additional water if needed
- Remove chicken from broth, extracting skin and bones (that are discarded)
- Return chicken to broth
MATZO BALLS INGREDIENTS:
- 1 cup matzo meal
- 4 lg. eggs.
- 1 teaspoon kosher salt
- 4 tablespoons vegetable oil or melted shmaltz (fat)
- 2 teaspoons baking powder
- 1 teaspoon onion and/or garlic powder (optional)
- 1 tablespoon dried parsley (optional)
- 1 teaspoon dill weed (optional)
- 1/2 teaspoon pepper (optional)
MATZO BALL DIRECTIONS:
- Measure and mix dry ingredients into a bowl.
- Individually break the eggs into a clear glass, discarding any with blood spots, and then pour into a second bowl.
- Add oil or schmaltz (and water or broth for firm matzo balls) to the eggs and stir gently with a fork until the yolks are broken and the oil just mixed.
- Pour egg mixture into the dry mixture and lightly mix with the fork (don’t overmix)
- Place in the fridge for 1 hour to “set.”
- Bring a large pot of water to a rolling boil on the stove.
- After matzo ball mix has set, gently remove teaspoons of the batter patting lightly to keep mix together (do not roll in your hands like meatballs if you want them fluffy) then slide 1-2″ balls into the water.
- When all the balls are in the water let it boil until the matzo balls float to the top
- Lower the temperature to a rolling simmer for 40 minutes – do not stir.
- Remove the matzo balls from the water with a slotted spoon and add to chicken soup to absorb the seasoning.
- Place 1 – 2 matzo balls in individual soup bowls, and ladle soup in afterwards.
(Note: Follow same instructions for preparing matzo balls from box mixes as regards adding to soup. LOTS of salt in the mixes – only use 1/2 of herb package!)
(Contributor, Sue Ross)
PASSOVER FARFEL KUGEL
- 2 c. matzoh farfel
- 4 eggs beaten
- 1/2 c. sugar
- 1/2 T. salt
- 1/4 c. oil
- 1 apple grated
- 1/2 c. golden raisins
- Soak farfel in water in a colander.
- Mix other ingredients; add well-drained farfel and mix all together.
- Refrigerate 1 hour.
- Bake at 325 degrees for 50-60 minutes until golden brown.
Recipe can be doubled and baked in a 9″ x 13″ pan.
(Contributor, Liz Steinfeld – Photo credit, allrecipes.com)
“GATO de MUEZ de PESACH”
(Walnut and Orange Pesach Cake)
- 6 eggs separated
- 375 g (13oz) sugar
- 100 g (4oz) ground almonds
- grated rind and juice of one orange
- 200g (7oz) walnuts, coarsely chopped
- oil and matzo meal for the cake tin
- Beat the egg yolks with the sugar till light and pale.
- Add the ground almonds, then the orange juice and rind and the walnuts. Mix very well.
- In a separate large bowl, beat the egg whites stiff and fold into the nut mixture.
- Oil a preferably non-stick springform cake tin and dust with matzo meal.
- Pour in the cake mixture and bake for 11/2 hours in a preheated 350°f/180°C oven.
This recipe comes from The Book of Jewish Food by Claudia Roden. Here is what she writes about it:
“One of the gastronomic successes of Sephardic culture is the very wide range of Passover cakes made with almonds or nuts instead of flour, which are characteristic of the communities. Some, like the orange cakes, have a distinctly Iberian character.
This is the Passover cake of Istanbul. Moist and aromatic, with a delicate orange flavor, it can well be served for dessert.”
(Contributor, Ilana-Davita – Photo credit bonappetit.com)
MINA’S BAKED GEFILTE FISH LOAF
- (1) 16 oz. jar of Old Vienna Gefilte Fish (or any brand with yuch, or jelled stock)
- 2 eggs
- 1/4 cup matzo meal
- Grated — small onion, carrot & stalk of celery
- OPTIONAL: White or beet horseradish, one sliced (horizontally) and boiled carrot
- Place gefilte fish in an 8″ x 8″ greased baking dish
- Mash gefilte fish with a fork or potato masher
- IN A SEPARATE BOWL, beat the 2 eggs, and add a small amount of the yuch from the jar with the matzo meal, small amount of sugar and pepper
- To this mixture, add fresh grated onion, carrot and celery
- Mix into the fish and egg and put into greased baking pan
- Bake at 325 degrees for 40 minutes
- Let cool and cut into squares.
- Serve with optional white or beet horse radish and slices of boiled carrots
(Contributor, Carolyn Lederman. Photo credit – kosher food.about.com)
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