JOAN NATHAN'S MATZO CHREMSEL
Provided by Joan Nathan
Categories dessert
Time 30m
Yield 12 to 15 chremsel
Number Of Ingredients 12
Steps:
- In a medium bowl, combine the matzo, currants, almonds, apricots, egg yolks, matzo meal, salt, 1/3 cup granulated sugar, cinnamon, lemon zest and juice. Mix lightly and set aside.
- Using an electric mixer with a whisk attachment, mix egg whites just until stiff peaks form; do not overbeat. Fold into the matzo mixture. Refrigerate for about 30 minutes.
- Set aside a plate lined with paper towels. Fill a wok or sauté pan with 2 inches vegetable oil. Place over medium-high heat and bring to 375 degrees on an instant-read thermometer. Working in batches, carefully spoon the batter, one heaping tablespoon at a time, into the hot oil, without crowding the pan. Fry until golden and crisp, 30 seconds to 1 minute a side. Using a slotted spoon, transfer to paper towels to drain.
- Serve warm, if possible, sprinkled with the granulated sugar or confectioners' sugar. If desired, chremsel may be reheated in a 350-degree oven just before serving.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 5 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 57 milligrams, Sugar 7 grams, TransFat 0 grams
JOAN NATHAN'S MATZO BALLS
This is Joan Nathan's own recipe for matzo balls. It's lightly spiced for a nice (but not too different) change from the plain matzo ball. Dough requires a few hours of refrigeration.
Provided by blucoat
Categories European
Time 35m
Yield 12 matzo balls
Number Of Ingredients 7
Steps:
- Mix the chicken fat or vegetable oil with the eggs, salt, nutmeg, ginger, matzo meal and parsley together in a medium bowl. Cover and refrigerate for a few hours or overnight.
- Bring 3 quarts water to a boil in a large pot. Take the matzo mix out of the refrigerator and, after dipping your hands into a bowl of cold water, gently form balls the size of large walnuts. Add the salt to the water and drop in the balls.
- Simmer slowly, covered, for about 20 minutes, remove from water with a slotted spoon, and add to the soup.
Nutrition Facts : Calories 113.2, Fat 6.1, SaturatedFat 1.3, Cholesterol 105.8, Sodium 232.3, Carbohydrate 10, Fiber 0.3, Sugar 0.2, Protein 4.3
JOAN'S CHREMSLACH
Joan Nathan, author of "Jewish Cooking in America," prepares this Passover desserts-matzo fritters filled with currants, almonds, and apricots-ahead of time, and crisps them in the oven just before serving. The fritters go well with prunes stewed in orange juice.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 24 fritters
Number Of Ingredients 11
Steps:
- Line a baking sheet with paper towels. Set aside. In a medium bowl, combine matzos, currants, almonds, apricots, egg yolks, matzo meal, sugar, lemon zest, lemon juice, and salt. Set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff. Fold beaten egg whites into the matzo mixture.
- Heat 2 inches of vegetable oil to 375 degrees in a low-sided medium stockpot over medium-high heat. Carefully spoon batter, 1 tablespoon at a time, into hot oil without crowding pan. Fry until golden and crisp, about 1 minute on each side. Using a slotted spoon, transfer to prepared baking sheet to drain well. Serve at room temperature, or reheat in oven just before serving.
PASSOVER CHREMSLACH
This is an updated version of the _chremslach_ passed down in my own family. I have never had a seder without it. A heavier version stuffed with cranberries appeared in many early American Jewish cookbooks as Kentucky _grimslech._
Provided by Joan Nathan
Yield Yield: about 2 dozen (P)
Number Of Ingredients 10
Steps:
- 1. Mix together the matzahs, currants, almonds, apricots, egg yolks, matzah meal, sugar, lemon rind, and lemon juice.
- 2. Beat the egg whites until stiff. Fold into the matzah mixture, adding matzah meal to make the mixture hold together.
- 3. Using an electric skillet or deep fryer, heat about 2 inches of oil to 375 degrees. Drop the mixture by tablespoons and brown a few minutes on each side until they are crisp. Cook only about three at a time. Drain well on paper. Serve at room temperature or crisped up in the oven. The fritters are especially delicious with stewed prunes with orange juice as an accompaniment, if desired.
- Note: You can make these in the morning, drain on paper, leave out all day, and crisp in the oven just before serving.
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