mini

I wonder how many folks out there are hoping to tune into the b-ball game between the 2nd and 3rd cups? (Inquiring minds want to know...)

mommusic

Probably a lot in Ohio & Florida!

I'll be content to read it in the paper the next morning.

worrywart

Hi all,

Thought I would bring back this thread now that I'm (finally) getting a late start on my seder preparations. Anything new to add?

dg5052

For you vegetarians and parents of vegetarins out there, I can offer a recipe for "not chicken" soup so that my own personal vegetarian can enjoy the matzo balls she loves (with a touch of nutmeg and fresh dill) in soup.


8 cups water
2 teaspoons salt
1 8-inch parsnip, cut in chunks
2 large carrots, cut in chunks
2 medium onions, cut in chunks
8 to 10 (or more) cloves garlic, halved
2 stalks celery, coarsely chopped
a handful of mushrooms
1/2 teaspoon turmeric
black pepper to taste

Combine everything in a large pot. Bring to a boil, lower heat, and partially cover.Cook slowly for 1-2 hours.Turn off heat and let soup cool to room temperature. Strain out and discard all the vegetables (or cut them up very small and leave some of them in).Heat gently just before serving.

We cook matzoh balls separately and add them to the soup as we serve it. Matzoh balls cooked or reheated in the soup will turn a beautiful golden color thanks to the turmeric.

worrywart

Sounds yummy. Definitely a keeper.

VeryHappy

I just learned last night that I'm the hostess of a 16-person seder. Gulp. This is my second seder -- ever.

The plan is matza ball soup to begin with, then brisket (I guess I'll buy four 3-pounders), some not-sweet kugel, some tzimmis, salad, and for dessert sponge cake and chocolate roll (no flour). Whadya think? Suggestions??

Yes, I'm mixing meat and dairy, and I Don't Care. (Not my thing, nor my guests' thing.)

dragonmom

I started reading this thread because I love to cook, not because I needed Seder recipes (being a semi-observant Presbyterian). I just wanted to thank everyone who contributed to widening the cultural horizons of those of us who are just reading. My Jewish friends growing up were either reform or non-observant so I never encountered any of this. The soups sound yummy and the food science is interesting.
Mini, your blessing on forgetting is printed out and posted on my new refrigerator.

mamenyu

My grandmother used to separate the eggs for matzo balls (kneydlech) and beat the egg whites. It seems from my experience, though, that the key to light ones is to boil them for a full 40 minutes -- if undercooked, they are hard in the middle. Also, for flavor, use schmaltz, which is easy to render (with some onion -- and strain; the solids, gribenes, are good on matzo or with eggs).

mommusic

dg5052--I've made veggie matzoh ball soup too, and if you put in enough variety of veggies, it's just as good as chicken soup! Parsnips improve any soup, I think, b/c of their sweetness. Every so often you get one, and your taste buds go "What was that?"

2forcollege

For my vegetarians I use the powdered parve chicken soup mix and add the parsnip, rutabeger, carrots and one whole peeled onion. Then for the matzah balls, I add 1 T of the soup mix to the mixture for extra flavor...comes out great everytime and is so easy! By the way, we like sinkers, not floaters at our house.

I lost count, but I think I have 23 or so for the 2nd Seder. I think I'll make a turkey. And since my H is a Persian Jew, we serve rice!

nyumom

Don't forget the matzoh meal latkes!

jym626

nyumom-
Do you have a good recipe for matzo meal latkes? Mine always seem to come out heavy or crumbly. Always try to whip eggwhites for whatever recipe I can--is this one? (I forget and dont have a box in front of me at the moment..)

2forcollege

I think the secret to getting the latkes crunchy is to drain the liquid out of the potatoes well.

Chedva

Also, make them very thin, and use sufficient oil.

mamenyu

and make sure the oil is hot enough before you put the batter in (drop in a little and see if it sizzles immediately).
For potato latkes, you can squeeze the grated potatoes, so the liquid goes into a bowl, then pour off the brownish liquid in the bowl, leaving the starch (which stays stuck to the bottom of the bowl), and add the starch back into the potato-onion-egg mixture. You don't need flour or matzo meal. This makes for a crisp, light latke; nice with sour creme and salmon eggs.