Matzoh Ball Soup
Yield 8-10 servings
For the broth:
1 4 lb. chicken
2 ea. onion medium, peeled and quartered
3 ea. carrot medium, peeled and halved
3 stalks celery halved
1 ea. parsnip peeled and halved
8 clove garlic
8 sprigs parsley
4 sprigs dill
For Matzoh Balls:
4 ea. eggs
½ c. margarine or
½ c. chicken fat melted and cooled
1 ¼ c. matzoh meal
TT S & P
Fresh dill for garnish
For the broth: combine all broth ingredients in a pot with water covering 2 inches over the contents. Bring to a boil over mdium-high heat and skim any foam that rises to the top. Reduce heat to medium-low and simmer for about 2 hours.
Strain (chicken can be utilized for other recipes), cool, season and refrigerate for about 1 hour. Remove the fat from the top.
For the matzoh balls: mix together the first 4 ingredients for matzoh balls. Add ¼ c. water or broth and allow to rest for at least 30 minutes.
Wet hands and roll dough into 24 2-inch balls. They will expand as they cook. While rolling dough bring a pot of salted water to a boil to cook the matzoh balls. Place balls in boiling water, 1 at a time, lower heat to a low simmer, cover and cook, 30 to 40 minutes.
Drain matzoh balls, heat broth, serve. !-2 balls per serving with enough broth to cover. Season if necessary.
Vegetable Chow Mein
Yield 2-4 servings
4 tblsp. Vegetable oil
½ tsp. garlic minced
1 ½ c. stock, chicken substitution of vegetable stock, optional
¼ c. dry sherry
½ ea. onion, large sliced
1 c. bean sprouts
1 c. bok choy shredded
½ c. celery julienned
¼ c. bamboo shoots julienned
1 ea. scallion minced
TT S & P
½ tsp. sugar
½ tsp. sesame seed oil
2 tblsp. Constartch dissolved with
2 tblsp. Water
Wonton strips fried for garnish
Heat a wok or large skillet over high heat. When skillet is very hot, ad oil and garlic, stir fry. Add broth and sherry , continue to cook for about 1 minute.
Add onion, sprouts, bok choy, celery, bamboo shoots and scallions and bring to a boil. Cook for another 5 minutes.
Stir in salt, sugar, pepper and sesame oil and then add the cornstarch mixture and continue to cook until thickened, about 1 minute. Top with fried wonton pieces.
Vernon’s Jerk Chicken
Yield 4 servings
1 ea. onion, large quartered
½ lb. scotch bonnet chili cored and chopped (wear gloves when handling)
¼ lb. ginger peeled and chopped
¼ c. allspice ground
¼ c. thyme chopped
3 tblsp. Ground pepper
1 c. white wine vinegar
1 c. soy sauce
1 ea. chicken cut into 6 pieces
In a blender or food processor, puree the onions, chile, and ginger. Transfer to a bowl and stir in the allspice, thyme, black pepper, vinegar and soy sauce.
Coat the chicken with the sauce. Cover and marinate for 24 hours (if possible).
Preheat oven 350˚F. On the bottom of the oven, place a shallow pan of water in the oven to create steam. Place chicken on a rack over a roasting pan and roast, basting frequently with the sauce, until almost cooked, about 30 – 40 minutes. Remove chicken from pan and then preheat the broiler or grill. Baste the chicken with more sauce.
Place under the broiler and cook over intense heat for 5 minutes. Allow to rest and serve.
Yield 2 loaves
½ c. water water
2 tsp. dry yeast
1 c. sugar
6 ¼ c. AP flour sifted
½ c. milk
½ c. butter
1 tsp. salt
4 ea. eggs lightly beaten
1 tblsp. Mahlepi cherry seeds, ground (if not available use fennel seeds or cardamom pods)
2 ea. eggs hardboiled
1 ea. egg beaten for glaze
2 tblsp. Sesame seeds
Dissolve the yeast in the water in a large bowl and then add ¼ c. of the sugar and ¼ c. of the flour until the yeast starts to activate. Cover and set aside for ½ hour.
In a small saucepan, heat the milk, then remove from heat and stir in the butter, remaining sugar and salt. Mix well and set aside to cool.
Add the milk mixture to the yeast mixture and mix well. Stir in eggs and gradually add about a cup of flour. Using a wooden spoon, mix in mahlepi, and continue adding the flour until all is used. Turn dough out onto a floured work surface. Knead dough for 15 minutes until smooth and elastic. Cover with clean towel and set aside until dough rises, about 2 hours. Punch down the dough and divide into 6 equal parts. Cover and allow to rise for 30 minutes.
Roll each of the 6 pieces of dough into a 12 inch rope. Make 2 braids of 3 strands each. Preheat oven to 400˚F. Transfer to two lightly greased sheet pans and tuck the ends of the bread under. Embed a boiled egg at each end of the breads. Allow to rise again for 1 more hour. Brush the loaves with the lightly beaten egg and sprinkle with sesame seeds.
Bake for 30 minutes until dark brown and cool before slicing.