In preparation to Rosh Hashana....
Source: Epicurious Website - september 2014
Serves: 4 - Prep 40 Min - Cooking 65 min
Ingredients
For the matzoh ball dough:
1 1/4 cups matzoh meal
2 tablespoons extra-virgin olive oil
2 teaspoons fine sea salt
1/4 teaspoon finely ground cubeb pepper (available from www.laboiteny.com) or black pepper
1 tablespoon nigella or black-sesame seeds
1 large egg
For the filling:
1/4 pound ground chicken
1/8 teaspoon ground fennel
1/2 teaspoon orgeat (almond syrup), or 1 drop almond extract
1/4 teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper
For the broth:
1/3 cup olive oil or rendered chicken schmaltz
2 Granny Smith apples, peeled and cut into 1-inch matchsticks
2 Golden Delicious apples, peeled and cut into 1-inch matchsticks
2 1/2 tablespoons Calvados (apple brandy)
3 1/2 cups low-sodium chicken broth, for serving
2 teaspoons nigella or black-sesame seeds, for garnish
PREPARATION
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 sauté 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.
Source: Epicurious Website - september 2014
Serves: 4 - Prep 40 Min - Cooking 65 min
Ingredients
For the matzoh ball dough:
1 1/4 cups matzoh meal
2 tablespoons extra-virgin olive oil
2 teaspoons fine sea salt
1/4 teaspoon finely ground cubeb pepper (available from www.laboiteny.com) or black pepper
1 tablespoon nigella or black-sesame seeds
1 large egg
For the filling:
1/4 pound ground chicken
1/8 teaspoon ground fennel
1/2 teaspoon orgeat (almond syrup), or 1 drop almond extract
1/4 teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper
For the broth:
1/3 cup olive oil or rendered chicken schmaltz
2 Granny Smith apples, peeled and cut into 1-inch matchsticks
2 Golden Delicious apples, peeled and cut into 1-inch matchsticks
2 1/2 tablespoons Calvados (apple brandy)
3 1/2 cups low-sodium chicken broth, for serving
2 teaspoons nigella or black-sesame seeds, for garnish
PREPARATION
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 sauté 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.