March 29, 2012

Position yourself for Passover’s traditions

By Judy Zeidler

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CLASSIC CHICKEN SOUP WITH MINI MATZAH BALLS

2 whole chickens (3 pounds each), tied with string
3 medium onions, peeled and diced
3 to 4 quarts water (water to cover)
16 small carrots, peeled and cut into 1-inch pieces
5 celery stalks with tops, cut into 1-inch pieces
3 medium parsnips, peeled and cut into 1-inch pieces
8 parsley sprigs
Salt and freshly ground black pepper to taste
Mini Matzah Balls (recipe follows)

Place the chickens, onions and enough water to cover in a large, heavy Dutch oven or pot. Bring to a boil over high heat and, using a large spoon, skim off the scum that rises to the top. Add the carrots, celery, parsnips and parsley. Cover, leaving the lid ajar, and simmer for 1 hour. Add salt and pepper to taste. Uncover and simmer 30 minutes more.

With a slotted spoon, remove chickens, and let the soup cool to room temperature; then refrigerate.

When ready to serve, remove the fat that has hardened on the top, bring the soup to a boil, add Mini Matzah Balls and simmer. Ladle into heated soup bowls.

Makes about 12 servings.

MINI MATZAH BALLS

These tiny matzah balls were inspired by an Italian technique for making the small flour-and-potato dumplings known as gnocchi: The dumpling mixture is spooned into a pastry bag and piped directly into the hot soup.

3 eggs,  separated
1/2 cup water
1/8 teaspoon salt
Pinch freshly ground black pepper
1 to 1 1/2 cups matzah meal
2 quarts chicken soup

Put the egg yolks, water, salt and pepper in a small bowl and beat with a fork. Set aside.

Beat the egg whites in a large mixing bowl until they form stiff peaks; do not overbeat. Gently fold the yolk mixture alternately with the matzah meal into the egg whites until well blended, using only enough matzah meal to make a light, firm dough.

For each matzah ball, drop a tablespoon of mixture into rapidly boiling soup. (Or spoon this mixture into a pastry bag with a 1/2-inch round tube opening. Hold the bag over the simmering soup and squeeze out the dough in 1-inch lengths, cutting them off at the tip of the tube with a sharp knife.) Cover and simmer 10 minutes. Do not uncover during this cooking time.

Makes 16 mini or 12 large matzah balls.

ROASTED LAMB SHANKS

4 meaty lamb shanks, about 1 pound each
Salt and freshly ground black pepper to taste
1/2 cup olive oil
2 onions
2 carrots, peeled and cut into pieces
2 stalks celery, cut into pieces
1 head of garlic, separated into cloves, unpeeled
1 can (14.5 ounces) whole peeled tomatoes, chopped, with liquid
1 can (6 ounces) tomato paste
1 cup red wine
8 sprigs fresh rosemary

Preheat oven to 375 F.

Trim any excess fat from lamb shanks. Season with salt and pepper.

Heat olive oil in a large roasting pan, add lamb shanks and brown on all sides. Remove from pan and add the onions, carrots, celery, garlic, undrained tomatoes and tomato paste. Bring to a simmer and add lamb shanks. Add wine and simmer for 10 minutes. Top with sprigs of rosemary, baste with sauce, cover and bake for 2 to 3 hours, until meat is falling away from the bone.

Arrange on a large serving plate and let guests help themselves.

Makes 4 to 6 servings.

PASSOVER CHOCOLATE MARBLE CAKE WITH CHOCOLATE GLAZE

Passover Chocolate Marble Cake With Chocolate Glaze. Photo by Dan Kacvinski

1 cup sugar
1/2 teaspoon salt
1/4 cup oil
6 eggs, separated
1/2 cup potato starch
1/2 cup matzah cake meal
1/2 cup apple juice, wine or water
1/4 cup unsweetened cocoa powder
1/4 cup strong hot coffee or water
Chocolate Glaze (recipe follows)

Preheat the oven to 325 F.

Blend 3/4 cup sugar with the salt and oil. Add the egg yolks, one at a time, beating after each addition. Sift together the potato starch and matzah cake meal; add to the egg yolk mixture alternately with the apple juice.

Beat the egg whites in a large bowl until stiff enough to hold a peak. Fold the beaten egg whites into the egg yolk mixture. Pour half of the batter into another bowl and reserve.

In a small bowl, mix together the remaining 1/4 cup sugar, cocoa and coffee and fold mixture into the reserved batter.

Pour the 2 batters alternately (about 1 cup at a time) into a 10-inch tube pan. Bake for 45 to 55 minutes, or until the cake springs back to the touch and a toothpick inserted in it comes out dry. Remove the cake from the oven, immediately invert the pan and let it cool. Loosen the sides and center of the cake with a sharp knife and unmold it onto a cake plate. Drizzle the Chocolate Glaze over the cake.

Makes about 12 servings.

CHOCOLATE GLAZE

8 ounces Passover semisweet chocolate, cut into pieces
1/4 cup orange marmalade or apricot preserves
1/2 cup brewed espresso coffee, cooled

Place chocolate, marmalade and espresso in the top of a double boiler over simmering water (or melt in a microwave). Using a wire whisk, beat until smooth.

Makes about 1 1/2 cups.

GRAPE TRUFFLES

8 ounces Passover semisweet chocolate, melted
2 cups seedless grapes (white or red), rinsed and completely dried
1/2 cup unsweetened cocoa powder

Line a large glass dish or baking sheet with wax paper and set aside.

Melt the chocolate in a double boiler over simmering water or in a microwave until almost melted with small lumps. Using a wire whisk, beat until smooth and beginning to thicken.

Using a small spoon, dip each grape in the melted chocolate and place on wax paper-lined dish. Chill in the refrigerator. When chocolate has hardened, remove grapes from refrigerator, toss or roll in cocoa powder, and return to wax paper-lined dish. To serve, arrange on a doily-covered platter.

Makes about 3 dozen.

ALMOND MACAROONS

3 egg whites
2/3 cup sugar
5 tablespoons matzah cake meal
1 1/4 cups unpeeled ground almonds
Pinch salt
Grated peel of 1 lemon

Preheat the oven to 325 F.

Line a baking sheet with foil or a silicone baking mat; brush with oil and set aside.

Beat whites until stiff, not dry. Combine sugar, matzah cake meal, ground almonds, salt   and lemon peel in a large mixing bowl and fold into beaten egg whites. Drop batter by teaspoonfuls or from pastry bag onto prepared baking sheet, 2 inches apart. Bake in preheated oven for 15 to 20 minutes or until golden brown.

Makes about 24 cookies.