Ingredients
1 cup unsalted matzoh
1 tsp salt, scant
3 tsp salt, for cooking water
3 pinches ground ginger
2 pinches ground nutmeg
1 pinch ground allspice
1 tiny pinch cinnamon
4 eggs
4 tsp schmaltz
1 (rendered chicken fat
1 or melted clarified butter)
1 warmed to liquify
Directions
: Mix together the matzoh meal, 1 ts salt, ginger, allspice and
cinnamon.
: In a seperate bowl, whisk the eggs just to combime, then
whisk in the liquid fat. Stir this into the dry ingredients, then
add two tb plus 2 ts water (or soup) and combine with a few strokes.
Cover and chill for 20 minutes.
: With a teaspoon scoop up enough to roll between your palms
into a large walnut size ball. Batter will be sticky, have a bowl of
water to wet your hands. Place the dumplings on a baking sheet,
cover with plastic wrap and chill again for 10 minutes.
: In a 5-quart pot bring to a boil 3 quarts of water and 3 ts
salt (or use soup). Place the matzoh balls in the liquid, cover and
partially simmer for 20 minutes. Drain and store in the refrigerator,
in a tightly closed container. Washington Post 3/96 Walt
Servings: 14 balls
Chuck's Favorite Chewy Matzoh Balls Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
We can trace the history of `recipes` far back into ancient history, at least as far back as early Egypt, and maybe even further. Interesting though that is, mostly, these ancient records were just very basic hieroglyphic or cunieform recipes for preparing meals.
Progressing into Roman times around 25BC a roman called Apicius created a collection of documents detailing recipes cooked by wealthy Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into starters, entrees and desserts, a very modern way of dining. Additionally, he recounts how the cooks of his times were skilled in the use of a good variety of spices and herbs, including some familiar names like basil, fennel and parsley. For the next few years, the rich and powerful families of the West competed to serve up the most extravagent meals, and because of this chefs and their collection of recipes could command a high salary. However, it was during the 1800s that fine cooking and recipe books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collecting, testing, and writing down recipes to help cooks of their time. By the advent of the twentieth century, cookery books are in great demand, mostly as a result of higher levels of literacy, leisure time and having more money to spend. |
We hope you enjoy this Chuck's Favorite Chewy Matzoh Balls recipe.
