Josh and Whitney share their staple family holiday recipes! Happy Holidays!
A Recipe from Josh’s Family
“Matzo ball soup was not only made for Passover. Since we loved my mom’s version so much, we had her make it for pretty much every holiday!” – Josh
Serves 6-8 bowls of delicious Jewish chicken soup!
For the chicken broth:
– 1 whole chicken, plus 1 pound chicken feet
– 2 yellow onions, sliced thin
– 3 leeks, sliced thin
– 4 large carrots, peeled, diced
– 3 celery ribs, diced
– 1 parsnip, peeled, diced
– 1 rutabaga, peeled, diced
– 1 turnip, peeled, diced
– 1 head of garlic, peeled, smashed
– 8 sprigs parsley
– 3 sprigs dill
– 1 tbsp black peppercorns, crushed
– Roast the whole chicken, broken down into pieces, as well as the feet, in the oven at 400 degrees Fahrenheit until all of the pieces are golden brown and delicious.
– Add the chicken feet to a large pot of cold water and simmer on medium low heat for about 4 hours. Strain out the feet and discard, then add the roasted chicken to the same pot.
– Simmer the roasted chicken for 1 hour in the chicken stock, then add the rest of the ingredients, excluding the herbs, and continue simmering for additional 35-45 minutes, or until vegetables are cooked through.
– Remove the chicken, shred the meat and add back to the stock and let it cool overnight in the pot in the refrigerator.
For the matzo ball mix:
– 3 large eggs, blended
– ¾ cup matzo meal
– ½ cup duck fat or schmaltz, melted
– 3 tbsp club soda
– 2 tsp kosher salt
– 1 tsp chives, thinly sliced
Mix all ingredients together in a bowl one day ahead and keep cold.
To cook, scoop out 1-2 tbsp portions, depending on your preference, using wet hands and roll into balls.
Cook the matzo balls in a pot of salted boiling water for about 10-12 minutes, not moving around too much. Then transfer the matzo balls with a slotted spoon to the chicken stock, which you will need to have boiling as well and cook for additional 10-12 minutes to completely cook through.
To serve, add the pulled chicken, assortment of vegetables and matzo balls to each bowl with a ladle full of the stock, as well as a tsp of thinly sliced dill and fresh cracked black pepper
A Recipe From Whitney’s Family
“This is what my Mom ALWAYS makes for breakfast.” – Whitney
Dutch Baby Pancakes, served with garnishes of powdered sugar, fresh lemon, raspberry jam and maple syrup.
4 eggs, 1 c. flour, 1 c. milk, 1 cube butter
1. Set oven to 425 ℉. Put butter in 13x9x2 dish, then put in the oven to melt.
2. Blend eggs in the blender for 3 minutes.
3. Add flour & milk, alternating.
4. Pour mixtures in dish. Bake 20 minutes.