Your Passover Recipes. — Page 2

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My sister made this amazing matzoh granola. Got it from a recipe in a kids Passover book.

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I must confess I like my Matzoh Balls DENSE! That soup looks particularly good because it has so much other stuff in the broth- chicken, vegetables, herbs! I don't know why Matzoh Ball Soup has become a clear broth with only the slightest hint of chicken- as my aunt used to say it tastes like you washed a chicken in it!

I couldn't find Gold's or any other kind of proper horseradish sauce where I am, so I made it myself. A warning to those who decide to shred horseradish root in a food processor - it is painful to inhale once you open that lid. But hey, the sauce is just horseradish, beet, cider vinegar, and sugar, and it pretty much tasted right.

Yes, you can, here:


Fresh Ground Horseradish, guaranteed to detonate the top of your head

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A trick for making light, fluffy matzo balls that I learned at my bubbe's knee many, many, many years ago - separate your eggs and beat the whites until firm (like for a meringue) then add in the beaten yolks and matzo meal and the rest of your ingredients.

Don't bother with the seltzer water. I can't tell you the proportions of matzo meal to eggs, I only learned to do it by touch. You sprinkle in some of the matzo meal, fold it in, then sprinkle more, fold, and so on until the texture is just tacky. Not TOO tacky. Sticking it in the fridge for an hour or two is what sets it up. This will make the lightest, fluffiest matzo balls you've ever had. (I think Ina Garten has a recipe that separates the eggs, but she adds all sorts of crap to them that I hate - I'm a matzo ball purist).

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