April 13, 2020

Matzo Ball soup

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I’m passionate about so many things, where do I begin? Like you, I'm on this amazing, sometimes challenging journey called life. I love to share my experiences. No topic is off limits and I'm not afraid to say it how I see it. Let's hop on this journey together!

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It’s another holiday season, I’m not religious, but  I still like to partake in a variety of seasonal festivities. Regardless of which holiday I’m celebrating, for me, it’s about bringing people together and enjoying good food. Unfortunately, during these times of self-isolating brings new challenges, like “where are my dinner guests?” It’s not ideal being stuck at home, but we’re making the best of it. Thankfully for Zoom and Facetime, we can video conference to include our family and friends in the comforts of our homes, and yes, even leaving our slippers on.

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The Seder Plate

I’m a bit of a foodie, and with Passover being a new holiday for me, I was most excited about, “what’s on the menu, and what can I make?”  Chicken soup with Matzo balls is a staple at Passover, and with hundreds of different variations, I turned to Martha Stewart, my go-to website for anything unusual or for a twist on a classic dish. This was an easy recipe to follow, and so delicious in the end. I was a bit nervous with the amounts of liquid to egg ratio, but miraculously it thickened nicely, rest assured, it will turn out perfectly.

Matzo Ball Soup

1-1/2 cups matzo meal

coarse salt

1/4 tsp pepper

1/4 tsp baking powder

6 large eggs

1/2 cup clarified butter

3/4 cup soda water/ club soda

10 cups homemade chicken stock

2 leeks

2 large carrots

Italian parsley finely chopped

Whisk together the matzo meal, 1 tbsp salt, pepper, and baking powder. In a large bowl, lightly beat eggs; whisk in butter, matzo mixture, and soda water until thoroughly blended. Cover and refrigerate at least 2 hours and up to 1 day.

Bring a large pot of salted water to a boil. With lightly dampened hands, form heaping 1/3 cupfuls of batter into 8-10 balls. Gently drop balls, one at a time, into boiling water. When they all float, cover pot. Reduce heat to a gentle boil; cook 20 minutes. With a slotted spoon, gently transfer matzo balls to a tray lined with a clean kitchen towel. Let cool 15 minutes, then cover tray tightly with plastic wrap. If not using immediately, refrigerate up to 1 day.

In a large pot, simmer your chicken stock, add sliced carrots and leeks, cook until carrots are tender. Add matzo balls, warm through, adjust seasoning if necessary, stir in parsley and serve.

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Another staple for Passover…is Charoset, also to be enjoyed on a Matzo cracker, enjoy this family recipe.

Charoset

1/2 cup walnuts

3 large apples peeled and cored

2-3 Tbsp honey

1 tsp cinnamon

dash of ginger

1/3 cup of sweet wine (Manischewitz)

Add all ingredients to the bowl of a food processor, pulse together to make a coarse mixture. This is a refreshing condiment traditionally enjoyed on a Matzo, I personally think it would be tasty with a slice of Brie and a full-bodied red…just say’n.

Delicious food for a holiday that’s new to me,  I’m looking forward to more.

“pass some over”…

 

 

Online recipe from Martha Stewart Matzo Ball Soup with Leeks 

 

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