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Rosh Hashanah Recipes From Celebrity Chefs

Spice up your holiday meal with some unique twists on traditional favorites from Bobby Flay, Wolfgang Puck, Michael Symon, and more!

By: Ashley Baylen
Published: September 13th, 2012 in Culture » Food » Recipes
Bobby Flay's Matzo Ball SoupPic: FoodNetwork.com
Michael Symon making brisket on Dinner: ImpossiblePic: FoodNetwork.com
Emeril's Lemon SorbetPic: FoodNetwork.com

Bobby Flay’s Matzo Ball Soup

Courtesy of ‘Throwdown With Bobby Flay’, FoodNetwork.com

Ingredients:

Matzo Balls:
  • 6 tablespoons chicken fat
  • 3 tablespoons finely chopped chives
  • 4 large eggs
  • 1/4 cup finely chopped fresh dill
  • 2 tablespoons seltzer water
  • 1 teaspoon sugar
  • 1 1/4 teaspoons kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 cup unsalted matzo meal
Chicken Stock:
  • 2 large yellow onions, quartered
  • 3 carrots, cut into 2-inch pieces
  • 3 stalks celery, cut into 2-inch pieces
  • 2 bay leaves
  • 1 teaspoon white peppercorns
  • 1 small bunch parsley
  • 10 sprigs fresh thyme
  • 1 (3-pound) chicken
  • 3 lbs chicken bones, neck included
  • Water
  • 2 jalapeno peppers, roasted and slit
  • Salt and freshly ground black pepper
  • Chopped fresh dill leaves

Directions:

For the matzo balls:

1. Heat the chicken fat over medium heat in a small pan. Add the chives and cook for 30 seconds. Set aside to cool slightly.

2. In a large bowl, add the eggs, dill, seltzer, sugar, and salt and pepper and whisk until combined. Add the matzo meal and the chicken fat/chive mixture and stir to combine. Cover well and refrigerate for at least 8 hours and up to 24 hours.

3. Bring a large pot of salted water to a boil over medium heat. Form the matzo mixture into 8 equal size balls, about 1 3/4 ounces each, add to the water, reduce the heat to simmer, cover and cook until very tender, about 1 hour and 20 minutes. 4. Remove with a slotted spoon to the pot with the chicken stock and cook for 5 minutes before serving. Ladle the soup into individual bowls and serve.

For the chicken stock:

1. Combine all ingredients in a large stockpot and add enough cold water to cover by 2-inches. Bring to a boil, over medium heat, then reduce the heat to low and simmer, skimming the scum from the stock with a ladle, every 15 minutes, for 3 hours. Strain into a large bowl and discard the solids.

2. Transfer to a large saucepan and cook until reduced by half. Add the roasted jalapenos for the last 10 minutes or of simmering, then remove. Season with salt, pepper and freshly chopped dill.

Yield: 8 servings

Level: Easy


Go to the next page for Joyce Goldstein’s Cornish Hen!

Related articles: Rosh Hashanah, Recipes, Jewish, Holidays, Meal, Celebrity Chefs, Food Network, Michael Symon, Emeril, Bobby Flay, Wolfgang Puck, Gefilte Fish, Matzo Ball Soup, Brisket, Cornish Hen, Sorbet, Apples and Honey, Gourmet, Traditional, Kosher
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Rosh Hashanah Recipes From Celebrity Chefs

Spice up your holiday meal with some unique twists on traditional favorites from Bobby Flay, Wolfgang Puck, Michael Symon, and more!

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Silverstone is releasing a new recipe for each day of Hanukkah on her health site, TheKindLife.com

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A colourful, quick and tasty Asian recipe

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I really don't care whether the chicken or the egg came first, I'm just glad that eggs came at all.

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