Horseradish Cream For Matzo Latkes Recipes

HOW TO MAKE HORSERADISH CREAM

Steps:

• If using heavy cream, beat it lightly first to thicken it so you can dollop it onto things. If you're using crème fraîche, you can whip that if you like a lighter texture.
• In a small bowl, mix together whichever cream you're using and the horseradish.
• Start off by adding 1 tablespoon horseradish.
• Mix everything together and taste.
• Add more horseradish for more kick.
• Add salt and pepper to taste.
• Serve immediately or keep covered and chilled up to 2 days. Note that the horseradish flavor will intensify as it sits.

HORSERADISH CREAM FOR MATZO LATKES

Steps:

• In a small bowl, combine sour cream, chives, and grated horseradish; season with salt and pepper. Serve on top of Matzo Latkes.

GREEN GARLIC AND LEEK MATZO BREI WITH SMOKED SALMON AND HORSERADISH CREAM

Steps:

• To make the horseradish cream:
• In a small bowl, stir together the crème fraîche, horseradish to taste, and a pinch of salt. Cover and refrigerate.
• To make the matzo brei
• Cut off the root ends of the young leeks and green garlic. Trim away the tough green leek tops and discard or save for making stock. Cut the leeks and garlic in half lengthwise, then chop crosswise into 1/4- to 1/2-inch (6- to 12-mm) pieces. You should have about 2 cups (180 g). If using large leeks and mature garlic, cut the white part of each leek into the same-size pieces and mince the garlic.
• In a 12-inch (30.5-cm) skillet, heat 1 tablespoon each of the butter and olive oil over medium heat. Add the leeks and garlic, season with salt and pepper, and reduce the heat to medium-low. Cook uncovered, stirring occasionally, until the colors brighten, about 3 minutes. Cover and continue to cook, stirring occasionally and reducing the heat as needed to prevent browning, until very tender, 7 to 8 minutes. Transfer the mixture to a bowl and set aside. Reserve the skillet.
• Break the matzo sheets into small pieces into a medium bowl and pour in water to cover. In another medium bowl, whisk together the eggs, 1/2 teaspoon salt, and a few grinds of pepper until the eggs are well blended. Drain the matzos (don't be too fussy; just tilt the bowl to pour off the excess water, using your hand to prevent them from tumbling out). Stir the egg and leek mixtures into the matzos.
• Reheat the skillet with the remaining 1 tablespoon each butter and oil over medium heat. The pan is hot enough when a bit of matzo mixture dropped into it sizzles on contact. Pour in the matzo brei batter and smooth the top and edges. Cook, reducing the heat to medium-low as needed to prevent scorching, until the underside is set and golden, about 5 minutes.
• Use the edge of a pancake turner or spatula to cut the matzo brei into 6 wedges. Flip each wedge, rotating the pan as you go so that the pieces fit back into the pan nicely. Continue to cook until the matzo brei is cooked through but not dry, about 3 minutes more. (If you must add more fat to the pan during cooking, tilt the pan, add the fat to the side of the pan still resting on the burner, and hold the pan at this angle for a moment to heat the fat. Then, use your spatula to lift the edge of the matzo brei and tilt the pan in the opposite direction to let the warmed fat run under the matzo brei before you set the pan back squarely on the burner to finish cooking.)
• To serve:
• Place a wedge of matzo brei on each plate. Drape each wedge with salmon, top with a spoonful or two of horseradish cream, and shower with dill. Use a five-hole zester to zest long strands of lemon peel over each serving and add a squeeze of lemon.

WHOLE WHEAT MATZO LATKES

Steps:

• Beat egg whites until stiff.
• Mix matzo meal with 1/2 cup cold water. Let it soak for 2 to 3 minutes, then mix in wheat germ, salt, sugar and cinnamon. Mix the egg yolks in well.
• Put a 1/4 inch of oil in a pan over medium heat. Fold the egg whites into the batter. When the oil is hot, but not smoky, add the batter, a round tablespoon at a time. When well browned, flip and brown the other side, about 2 minutes per side. Drain quickly on paper towels and serve hot, with sugar, honey or plain.

PARSNIP LATKES WITH LOX AND HORSERADISH CREME

Steps:

• Coarsely grate potatoes and parsnips. Place grated vegetables on a double thickness of cheesecloth; bring up corners and squeeze out any liquid. Transfer to a large bowl; stir in the onions, eggs, salt and pepper., In an electric skillet, heat 1/8 in. of oil to 375°. Drop potato mixture by heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook the other side. Drain on paper towels., Roll salmon to form rose shapes; set aside. Combine creme fraiche, dill, horseradish, salt and pepper. Top latkes with a dollop of creme fraiche mixture and a salmon rose. Garnish with dill.

HORSERADISH MATZO BALL SOUP

Steps:

• In a large pot, combine chicken, onions, celery, 2 carrots, 1 parsnip, garlic, 1 tablespoon salt, parsley stems (reserve leaves), dill stems (reserve leaves), thyme branches, bay leaves, peppercorns and cloves. Add enough water to cover everything by 1 inch.
• Bring liquid to a boil over medium-high heat. Reduce heat to medium-low and simmer gently for 2 hours. Skim foam and fat frequently with a slotted spoon.
• While the stock simmers, prepare the matzo ball mixture. In a large bowl, stir together the eggs, oil, 1/4 cup reserved broth, matzo meal, horseradish, allspice, ground pepper and 1 teaspoon salt. Cover with plastic wrap and refrigerate 2 to 3 hours.
• Strain stock through a fine-mesh sieve into a large bowl (you should have about 2 1/2 quarts) and set aside to cool. Reserve chicken for another purpose; discard vegetables. Broth can be made up to three days ahead and refrigerated.
• Bring a large, wide pot of salted water to a boil. Using water-moistened hands, roll the matzo ball mixture into 1½-inch balls. Use a slotted spoon to lower into the boiling water; reduce heat and simmer matzo balls until very tender, about 50 minutes to 1 hour.
• Put reserved chicken broth in a pot, bring to a simmer, and season with more salt and pepper if necessary. Thinly slice the remaining carrot and parsnip. Add the vegetables to the broth and cook until just tender, 10 to 15 minutes.
• Spoon a few matzo balls into the bottom of each serving bowl and ladle hot broth and vegetables on top. Garnish with parsley and dill.

MATZO LATKES

Steps:

• Heat 1 tablespoon oil in a small skillet set over medium-high heat. Add onions, and saute until translucent; set aside. Place matzo in a food processor, and process until coarsely ground; you should have 1 1/2 cups crumbs, or meal. Set aside. Place cottage cheese in the clean bowl of the food processor, and blend until smooth.
• In a medium bowl, combine 1/2 cup matzo crumbs, cottage cheese, sauteed onions, egg, and 2 tablespoons snipped chives; season with salt and pepper. Cover with plastic wrap, and refrigerate for 30 minutes.
• Place remaining 1 cup ground matzo in a shallow dish. Evenly divide chilled mixture into quarters, and using your hands, flatten each part into a 4-inch round. Dredge in ground matzo, and set aside on a plate.
• Heat 1 tablespoon oil in a medium nonstick saute pan over medium-high heat. Cook latkes, turning once, until browned on both sides. Transfer to a paper towel-lined plate to drain. Roll salmon slices into rosettes. Serve latkes with a dollop of horseradish cream and a salmon rosette; garnish with chives.

MATZO MEAL LATKES

Steps:

• 1. In a large bowl, combine matzo meal, salt, and sugar. Set aside.
• 2. Separate egg whites and yolks. Beat egg yolks, and combine with water. Add the yolk mixture to the matzo meal mixture, and let it stand for 30 minutes.
• 3. Beat egg whites with an electric mixer until they are stiff, and fold them into the matzo meal mixture. Add grated onion.
• 4. Heat corn oil until it sizzles in a deep skillet. Lower heat, and, using a cooking spoon, spoon batter into the pan, creating thin pancakes 3 to 4 inches in diameter. Fry for several minutes, turning when the pancake is firm and the bottom side is golden brown. Fry for another few minutes until the other side is done. Drain on paper towel. Serve with applesauce and/or sour cream.