Matzoh Balls

Fri Sep 03 04:41:53 UTC 2010

Ingredients:

Matzoh Balls
4.0 each Egg
0.16 pound Chicken Fat melted
0.5 cup Stock, Chicken
1.0 teaspoon salt
0.27 pound Matzoh Meal

Instructions:

Separate the eggs and beat the whites.

Melt the fat. Add egg yolks and mix. Add stock, salt, and pepper to taste.

I usually add some chives at this point.

Mix in the Matzoh Meal.

Fold in the egg whites. Place in fridge for at least an hour.

Shape and cook balls in boiling salted water, covered, for about 20 minutes.

Servings: 4
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/52-matzoh-balls

Passover Blintzes

Sat Sep 04 19:42:12 UTC 2010

Ingredients:

Blintz
3.0 each Egg large
0.27 pound Potato Starch
1.0 pinch salt
1.25 cup water

Filling
2.0 pound potatoes peeled
1.0 each Onion diced

Instructions:

First the filling:
Peeled potatoes set to boil and yellow onions sauteing in olive oil with salt and black pepper.

The onions need to cook on medium low for a while, until they're really dark and sweet.

Potatoes drained, mashed and mixed with onions and a little garlic powder - to taste.

Set aside and onto the batter.
The batter was 3 large eggs, pinch of salt, 3/4 C. potato starch and approximately 1 1/4 cups of water.

It should be very loose and well combined:

You can't tell if the batter is too thick until you make your first crepe. If it's too thick add some more water. If it's too thin, you can add a little potato starch.

Lightly grease a non-stick pan, heat over medium/medium low and pour in enough batter (a 2oz. ladle works well) to form a thin crepe (a small pan would work much better, but slim pickings at home). Pour out any excess batter:

Cook until the top of the crepe is dry, but the bottom hasn't browned. Turn over onto a lined tray:

Continue until all the batter is used - layering between sheets of wax or parchment paper. Makes about 12.

Place the crepe onto a work surface so that the side that was up in the frying pan is down on the work surface. Form the filling into a long, narrow shape and place on one end of a crepe :

Roll over once, then fold in each side:

Continue to roll the blitz up and finish all of them:

Before serving, finish the blintzes by browning them in a non-stick pan. I used oil here, but for a dairy meal they're great in butter.

By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/483-pa-over-blintzes

Recipes On Rails: New Recipes tagged passover

Matzoh Balls

Passover Blintzes