JOAN NATHAN'S MATZO CHREMSEL
Provided by Joan Nathan
Categories dessert
Time 30m
Yield 12 to 15 chremsel
Number Of Ingredients 12
Steps:
- In a medium bowl, combine the matzo, currants, almonds, apricots, egg yolks, matzo meal, salt, 1/3 cup granulated sugar, cinnamon, lemon zest and juice. Mix lightly and set aside.
- Using an electric mixer with a whisk attachment, mix egg whites just until stiff peaks form; do not overbeat. Fold into the matzo mixture. Refrigerate for about 30 minutes.
- Set aside a plate lined with paper towels. Fill a wok or sauté pan with 2 inches vegetable oil. Place over medium-high heat and bring to 375 degrees on an instant-read thermometer. Working in batches, carefully spoon the batter, one heaping tablespoon at a time, into the hot oil, without crowding the pan. Fry until golden and crisp, 30 seconds to 1 minute a side. Using a slotted spoon, transfer to paper towels to drain.
- Serve warm, if possible, sprinkled with the granulated sugar or confectioners' sugar. If desired, chremsel may be reheated in a 350-degree oven just before serving.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 5 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 57 milligrams, Sugar 7 grams, TransFat 0 grams
CHICKEN MATZO BALL STEW
Matzo balls spiced with ginger and nutmeg transform this hearty, earthy stew into a nourishing one-pot dinner, reminiscent of chicken and dumplings but much lighter and simpler to make. The process of chilling the broth and skimming the fat is the only part requiring much attention, but it also means that this meal can be made almost entirely ahead of time. You can use the skimmed fat to add more flavor to the matzo balls, but if you don't have the time, just use olive oil instead, or buy some schmaltz. If you have leftover Thanksgiving turkey, you can also use it here in place of the chicken, and skip Step 1. Just add enough stock so that the stew is the consistency you like.
Provided by Joan Nathan
Time 4h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Start the stew: Set a large (5-quart) heavy pot over medium-high heat, add the oil and then the onion, celery and turnip, and season with salt. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the chicken and cover with 5 cups of water, or enough to almost cover the chicken. Bring to a boil, reduce heat to maintain a simmer, and simmer for about 30 minutes, skimming any scum that rises. Cool, cover and refrigerate for at least a few hours, but ideally overnight. Scrape off and reserve 2 tablespoons chicken fat from the surface of the soup for the matzo ball mix. Freeze any remaining fat for another use. (You can substitute 2 tablespoons vegetable oil if you prefer.)
- Meanwhile, make the matzo ball mix (at least 3 hours before serving): Stir together the eggs, schmaltz or oil, stock, matzo meal, nutmeg, ginger and parsley in a large bowl until well mixed. Season with 1 teaspoon salt and a few grinds of pepper. Cover and refrigerate until chilled, about 3 hours, or overnight.
- About 45 minutes before serving, finish the stew: Using your hands, break the chicken pieces into large-bite chunks, removing skin and bones as you go. Put the chicken back into the pot, bring to a boil, then reduce the heat and add the carrots and peas. Season to taste with salt and pepper.
- Add heavy spoonfuls of the matzo ball mix to the top of the soup. (You should have about 18 balls.) Cover and simmer until the matzo balls are cooked through, about 20 minutes. Serve topped with fresh dill or parsley.
JOAN NATHAN'S MATZO BALLS
This is Joan Nathan's own recipe for matzo balls. It's lightly spiced for a nice (but not too different) change from the plain matzo ball. Dough requires a few hours of refrigeration.
Provided by blucoat
Categories European
Time 35m
Yield 12 matzo balls
Number Of Ingredients 7
Steps:
- Mix the chicken fat or vegetable oil with the eggs, salt, nutmeg, ginger, matzo meal and parsley together in a medium bowl. Cover and refrigerate for a few hours or overnight.
- Bring 3 quarts water to a boil in a large pot. Take the matzo mix out of the refrigerator and, after dipping your hands into a bowl of cold water, gently form balls the size of large walnuts. Add the salt to the water and drop in the balls.
- Simmer slowly, covered, for about 20 minutes, remove from water with a slotted spoon, and add to the soup.
Nutrition Facts : Calories 113.2, Fat 6.1, SaturatedFat 1.3, Cholesterol 105.8, Sodium 232.3, Carbohydrate 10, Fiber 0.3, Sugar 0.2, Protein 4.3
JOAN NATHAN'S MATZO BALL SOUP
For children (and arguably most adults), the most welcome Passover dish is chicken soup with matzo balls. My matzo balls, neither heavy as lead nor light as a feather, are al dente, infused with fresh ginger and nutmeg. I like to freeze them, and the soup, in advance.
Provided by Joan Nathan
Categories appetizer
Time 4h15m
Yield About 15 matzo balls
Number Of Ingredients 9
Steps:
- In a large bowl, combine the eggs, schmaltz, stock, matzo meal, nutmeg, ginger and parsley. Season with 1 teaspoon salt and a few grinds of pepper. Gently mix with a whisk or spoon. Cover and refrigerate until chilled, about 3 hours or overnight.
- To shape and cook the matzo balls, fill a wide, deep pan with lightly salted water and bring to a boil. With wet hands, take some of the mix and mold it into the size and shape of a Ping-Pong ball. Gently drop it into the boiling water, repeating until all the mix is used.
- Cover the pan, reduce heat to a lively simmer and cook matzo balls about 30 to 40 minutes for al dente, longer for light. If desired, the cooked matzo balls can be transferred to chicken or vegetable soup and served immediately. Alternatively, they may be placed on a baking sheet and frozen, then transferred to a freezer bag and kept frozen until a few hours before serving; reheat in chicken or vegetable soup or broth.
Nutrition Facts : @context http, Calories 67, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 5 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 60 milligrams, Sugar 0 grams, TransFat 0 grams
FRIED MATZO
Provided by Joan Nathan
Categories easy, quick, side dish
Time 20m
Yield 10 to 15 whole fried matzos
Number Of Ingredients 9
Steps:
- In a small bowl, combine salt, sugar, celery seed, garlic, turmeric, cayenne and black pepper. Mix well.
- Place a 14-inch or larger skillet over medium-high heat, and add oil. Heat oil to 350 degrees. Set aside a baking sheet or plate lined with paper towels.
- Using tongs, place a whole matzo into the oil, pressing down gently until well submerged. Fry for 20 to 30 seconds, then transfer matzo from the oil to paper towels to drain. The matzo will crisp and change to light golden brown after it is removed from the oil; adjust cooking time as needed.
- Sprinkle the top of each warm matzo with about a teaspoon of spice mix. Serve immediately, or cover with a kitchen towel and set aside in a warm place for up to several hours.
Nutrition Facts : @context http, Calories 150, UnsaturatedFat 4 grams, Carbohydrate 24 grams, Fat 5 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 0 grams, Sodium 76 milligrams, Sugar 2 grams, TransFat 0 grams
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