All Things in Moderation

Mark shared with us his Italian Jewish version of Passover soup last night (and I’m looking forward to trying it, Mark!); I didn’t know about the split over rice.  The things you learn on this blog!

At any rate, here is my take on Matzoh Ball Passover soup (which you won’t have time to make for tonight, but there’s always next year!) and a few Easter recipes for your viewing pleasure.

Chicken Soup with Matzoh Balls

For the soup (which I usually make a day or two ahead; basically I make chicken stock since I remove all of the solids):

• 1 3- 4 lb chicken (or I often use a bunch of chicken thighs instead)
• Kosher salt
• 4 celery stalks, roughly chopped
• 2 large carrots, roughly chopped
• 1 onion cut in eighths
• 2 leeks, thoroughly rinsed and roughly chopped
• 3 garlic cloves, peeled
• 4 sprigs flat-leaf parsley
• 3 sprigs dill
• 1/2 tsp peppercorns
• 2 bay leaves

Rub chicken (if using whole chicken) inside and out with salt and let sit for about 15 minutes.  Rinse thoroughly, place in a large stockpot and add water to cover by three inches.  Bring to a boil over high heat and skim off foam until it stops appearing.  At that point, add the rest of the ingredients, reduce heat to medium low and simmer until chicken is falling off the bones.

Remove the chicken from the pot and remove the bones, placing them back into the soup–save the meat for another use.  Simmer for another hour, then strain all solids out through a couple layers of cheesecloth, cover the soup and refrigerate until the fat on top solidifies and can be removed.  Wise and experienced cooks will keep this schmaltz wrapped in the refrigerator for wonderful uses later.

For the matzoh balls (this part of the recipe is from a genuine Jewish grandmother who lives in NYC):

• 4 eggs
• 1/2 cup seltzer
• 1 tsp salt
• Dash black pepper
• 1 cup matzoh meal
• 1/2 cup melted shortening (or schmaltz)

Beat the eggs, then add the seltzer, salt and pepper.  Add the matzoh meal and shortening, mixing well.  Cover and refrigerate overnight.

Put a large pot of salted water on to boil, then wet your hands in cold water and form walnut-sized balls with the matzoh dough.  When the water comes to a boil add the balls and simmer, covered for 45 minutes.  Do not remove the cover until done.

The last line of the e-mail when she sent me the recipe:  “If they are good I get all the credit, if not it’s yours.  Enjoy!”

Lamb with Yogurt Sauce

What is more traditional than lamb at Easter?  This is one of my favorite ways to fix it.

• 1 5 – 6 lb leg of lamb
• 4 garlic cloves, thinly sliced

For the marinade:

• 1 tbs garlic, minced
• 3 tbs dried oregano
• 1/2 cup lemon juice (~2 lemon’s worth)
• 1/2 cup EVOO
• 1 cup dry red wine

For the yogurt sauce:

• 2 cups plain nonfat yogurt
• 1 small cucumber peeled, seeded and coarsely grated
• 2 garlic cloves, minced
• 2 tbs really good EVOO
• 2 tbs lemon juice
• 3 tbs fresh mint, chopped

Make incisions in the lamb and insert the garlic slices into the holes.

Whisk the marinade together and add the lamb.  Marinate overnight in the refrigerator.

Line a sieve with cheesecloth and place it over a bowl.  Place the yogurt in the sieve and let drain overnight in the refrigerator. . . or use Greek yogurt for this and skip this step.

Preheat oven to 375 degrees, remove the lamb from the marinade, salt and pepper and place in a roasting pan.  Roast, basting occasionally with the reserved marinade until the lamb is 135 degrees.

Finish making the sauce by placing the cucumber in a sieve and salting heavily; let drain for 30 minutes, then rinse thoroughly and squeeze the cucumber dry.  Add the cucumber and remaining ingredients to the drained yogurt and mix thoroughly.

After the lamb rests for 5 – 10 minutes, slice and serve with the yogurt sauce.

Hot Cross Buns

A Betty Crocker Classic

• 1/2 cup warm water
• 2 pkg active dry yeast
• 1/2 cup lukewarm milk
• 3/4 cup unseasoned mashed potatoes
• 1/2 cup sugar
•  1 1/4 tsp salt
• 1/2 cup butter
• 2 eggs
• 1 cup raisins
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• Half of 4 1/2 cups sifted AP flour

Add the yeast to the water and stir to dissolve

Stir the remaining ingredients into the yeast until smooth, then continue adding flour, mixing by hand, until the dough handles easily.  Turn onto a lightly floured board and knead until smooth.

Let dough rise until doubled (about 1 1/2 hours), then punch down and divide in two.  Shape each part into 16 buns.  Place in 2 greased 9″ baking pans (or 2″ apart on a greased baking sheet).  Let rise until double (~30 minutes).  Brush with an egg yolk glaze (1 egg yolk beaten with 2 tbs water) and bake for 20 – 25 minutes. Cool slightly, then make a cross on top with white icing.

Deviled Eggs

Why?  I have no idea why this is considered a traditional Easter food, but two different people told me that, and one of them is my Mom, so who am I to argue?
 

• 6 hard-cooked eggs
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 tsp dry mustard
• ~3 tbs vinegar or salad dressing to moisten filling

Cut eggs in half and remove yolks.  Mash yolks with remaining ingredients, then refill the whites, heaping the filling up lightly. Dust with paprika and serve.
 

A  joyous holiday weekend to all, no matter what your persuasion!  And feel free to edit this post to drop in your own recipes. . .

Filed under: Bites and Pieces, food, recipes | 12 Comments »