Featured Cookbook

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1. Carol Wolk's Prize-Winning Matzoh Balls

2. Andre Balog's Chicken with Fresh Herbs and 40 Cloves of Garlic

3. Chocolate Macaroons

Book Description

Finally, you can put aside those yellowed newspaper clippings this holiday! The New York Times Passover Cookbook collects almost 50 years' worth of delicious Seder recipes from the Times and its contributors, from Florence Fabricant's Classic Gefilte Fish to Barry Wine's Tsimmes Terrine.

... (more)

The New York Times Passover Cookbook : More Than 200 Holiday Recipes from Top Chefs and Writers

Authors:

Date: March 1999

ISBN: 0688155901

Publisher: Morrow Cookbooks

Hardcover

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This recipe won the grand prize in 1988 at the first Matzoh Bowl, a contest held by the Stage Delicatessen in Manhattan.

Makes: 18 large matzoh balls

• 8 cups plus 1 tablespoon chicken broth

• 1 1/4 cups matzoh meal

• 5 large eggs

• 1 3 /4 teaspoons salt

• 1 tablespoon vodka

• 2 tablespoons club soda

• 1/4 cup vegetable oil

1. Place the 8 cups chicken broth in a deep pot over medium heat. Meanwhile, in a mixing bowl, combine the matzoh meal and eggs. Add the salt, vodka, club soda, remaining 1 tablespoon chicken broth and vegetable oil. Mix well. Put in the freezer for 45 minutes.

2. Use 2 tablespoons to form matzoh balls that are about 2 inches in diameter. When the broth is hot but not yet boiling, use a slotted spoon to place each ball into the soup. Cover the pot, cook for 40 minutes and serve.

More From This Book:

1. Carol Wolk's Prize-Winning Matzoh Balls

2. Andre Balog's Chicken with Fresh Herbs and 40 Cloves of Garlic

3. Chocolate Macaroons

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