December 2, 2010 § Leave a comment
We will celebrate with Chanukah with my family later this month.
Every year, I make matzoh ball soup.
There are a few secrets to Matzoh ball soup. The first is to make your own chicken stock and to SAVE THE CHICKEN FAT! The fat is called ‘schmaltz’ by Jewish grandmothers and it is also referred to as ‘Jewish Penicillin’
Use the Schmalz in the Matzoh ball recipe in place of oil. Secondly, if your recipe calls for water; use unflavored bubbly water- seltzer or Perrier or Pellegrino. The third secret is to let the batter rest, covered, in the refrigerator for thirty minutes before making the matzoh balls.
Chopped liver is another favorite.
Here is the recipe I make every year.
- 1 medium onion, chopped
- 3 Tablespoons Schmaltz- chicken fat or vegetable oil
- 1 /2 pound fresh chicken livers
- salt & pepper
- 2 hard boiled eggs
- Fry the onion in chicken fat on low heat until soft and golden in color. Cool.
- Rinse the livers thoroughly and sprinkle with salt. Putthem on a foil lined baking sheet in a single layer and cook briefly until they turn color. Flip over and cook for a few more minutes. About 7-10 minutes cooking time total. Cool completely.
- Mince the hard boiled egg white by hand by hand into tiny, uniform pieces. Put the egg white into a mixing bowl.
- Puree the livers and onions in a food processor until coarse. Add the egg yolks and pulse until mixture is mostly smooth.
- Add the liver-onion puree to the chopped egg white ( the egg white will give the final chopped liver a glorious texture.
- Season generously with salt and pepper.
Serve on rye bread- or my favorite, sliced Acme sweet baguette.
All of these vintage posters are available and in stock. You can see our collection of original vintage posters online at http://www.vepca.com You can visit our Berkeley showroom by appointment. We will be open this month on the follwing weekends: December 4th and 5th and December 11th and 12th. We are also here on Tuesdays, December 7 & 14. On Open days, our hours are 11-6 and by appointment.