Jewish Holidays

This is a very busy time of the year in all Jewish households. With the coming of he Jewish New Year ,Rosh Hashanah, then comes Yom Kippur, then Sukkot and the building of the Sukkah. I decided to share a few of the recipes that I have gathered throughout my marriage. Some I learned from Rosa and others I learned from family and friends. I hope that you will try them and let me know what you think.

 

Best Ever Matzo Ball Soup:

2 (10 ounce) packages matzo crackers

1/2 cup butter

6 eggs

salt and pepper to taste

3 tablespoons minced fresh parsley

2 onions, minced

1/2 cup matzo meal

12 cups chicken broth

 

Bring a large pot of lightly salted water to a boil.

Break matzo crackers into small pieces, and place in a large bowl. Add water to cover; allow to soak for a few minutes, until soft. Drain off excess water.

Melt butter in a large skillet over medium heat and stir in drained matzos; stir until mixture is dry and slightly brown. Remove from heat, and mix in eggs, salt and pepper to taste, parsley, and onions.

Mix in just enough matzo meal to make mixture hold together. Roll one golf ball-size matzo ball. Place matzo ball in the boiling water to test the mixture. The ball must rise to the top of the water and not break apart. If it does not rise, then too much matzo meal was added. In this case, add another beaten egg to the mixture and try again. When desired consistency is reached, roll all of mixture into golf ball size spheres.

In a large saucepan, bring chicken broth to a slow boil over medium heat; add balls to broth. Serve soup as the balls rise to the top of the broth.

 

This is another great recipe it can be used at any of the Holidays but I use it all year round. This is a good Passover recipe.

A Classic Potato Kugel:

6 tbsp  vegetable oil

6 large potatoes, peeled

1 large onion

4 eggs

1 tsp  salt

1/4 tsp  white pepper

1/4 cup  chopped fresh parsley

6 tbsp  matzoh meal

 

Preheat the oven to 375 degrees F (190 degrees C). Pour the vegetable oil into a 9×13-inch (23 x 33 cm) rectangular baking dish.

With the large holes on a hand grater or using the shredding blade of a food processor, grate the potatoes. Transfer the grated potatoes to a colander and run cold water over the shreds, tossing by hand until they are thoroughly rinsed. (This rinses out excess starch and prevents them from turning dark.) Drain thoroughly then squeeze the shredded potatoes by hand to remove as much water as possible. Place in a large mixing bowl.

Grate or chop the onion very finely and add to the shredded potatoes. Beat the eggs with the salt and pepper, and add to the potato mixture along with the chopped parsley and the matzoh meal. Mix thoroughly.

Place the baking dish containing the vegetable oil into the oven and let it heat for about 5 minutes — or until very hot. Remove the baking dish from the oven and pour about half of the hot oil into the potato mixture, stir well, then spoon the potato mixture into the hot, oiled baking dish. Bake for 50 to 60 minutes or until the top of the Kugel is golden brown and crisp.