Text 17297, 87 rader
Skriven 2014-09-24 07:38:08 av Dave Drum (1:18/200.0)
Ärende: Happy New Year (5775) -
===============================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Stuffed Matzoh Ball Soup w/Chicken & Apples
 Categories: Poultry, Breads, Fruits, Soups, Booze
      Yield: 4 servings

MMMMM---------------------MATZOH BALL DOUGH-------------------------
  1 1/4 c  Matzoh meal
      2 tb Extra-virgin olive oil
      2 ts Fine sea salt
    1/4 ts Fine ground cubeb pepper *
           +=OR=+
    1/4 ts Black pepper
      1 tb Nigella or black-sesame seed
      1 lg Egg

MMMMM--------------------------FILLING------------------------------
    1/4 lb Ground chicken
    1/8 ts Ground fennel
    1/2 ts Orgeat (almond syrup)
           +=OR=+  
      1    Drop almond extract
    1/4 ts Fine sea salt
    1/8 ts Freshly ground pepper

MMMMM---------------------------BROTH-------------------------------
    1/3 c  Olive oil or rendered
           - chicken schmaltz
      2    Granny Smith apples; peeled, 
           - in 1" matchsticks
      2    Golden Delicious apples;
           - peeled, in 1" matchsticks
  2 1/2 tb Calvados (apple brandy)
  3 1/2 c  Chicken broth; for serving
      2 ts Nigella or black-sesame seed
           - for garnish

  MAKE THE MATZOH BALLS: In a medium bowl, combine the
  matzoh meal, oil, salt, pepper, and nigella seeds. Add 1
  cup boiling water and mix well to incorporate. Add the
  egg, incorporating quickly to avoid partially cooking it.
  Using wet hands, form the dough into 12 equal-size disks
  and reserve.

  In a medium bowl, combine the chicken, fennel, orgeat or
  almond extract, salt, and pepper. Using wet hands, form
  the mixture into 12 equal-size balls. Place a ball of
  filling on a matzoh-meal disk and pinch and roll the edges
  together to form a ball. Repeat with remaining filling and
  matzoh-meal disks.

  COOK THE MATZOH BALLS: Bring a large pot of salted water
  to a boil. Gently add the stuffed matzoh balls, reduce
  heat, cover, and simmer until matzoh balls are cooked
  through and float, 20 to 25 minutes.

  COOK THE APPLES: In a medium saucepan over medium-high
  heat, heat the oil. Add the apples and sautO until
  slightly softened, about 5 minutes. Add the Calvados and
  stir, scraping up any bits on the bottom of the pan, until
  most of the Calvados has evaporated, about 2 minutes.
  Remove apples from pan and reserve.

  ASSEMBLE THE SOUP: In a pot, heat the broth until just
  simmering. Divide the apples among four soup bowls, then
  ladle broth and matzoh balls into each bowl. Garnish with
  nigella seeds before serving.

  * available from www.laboiteny.com)

  Makes 4 servings

  by Lior Lev Sercarz; La Boite

  Epicurious | September 2014

  From: http://www.epicurious.com

  Uncle Dirty Dave's Archives

MMMMM

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