A taste of Passover. Since our regular Eastover crew was not available and Mike had been hinting about having a candied corn beef, I jump at the chance. We had bought 2 corned beefs on ST Patrick day weeince our regular Eastover crew was not available and Mike had been hinting about having a candied corn beef, I jump at the chance. We stated with Charoset and matzo sandwiches then went to matzo ball soup and then the candied brisket. I’ll put the recipes up later.
INGREDIENTS
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- 4 large eggs
- 2 tablespoons chicken fat or vegetable oil
- 1/4 cup seltzer, club soda, or chicken broth
- 1 cup matzah meal
- Salt and freshly ground pepper to taste
- N/A freshly ground black pepper
How
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- 1. Mix the eggs well with a fork. Add the chicken fat or oil, soda water or chicken broth, matzah meal, and salt and pepper and mix well. Cover and refrigerate for several hours.
- 2. Dip your hands in cold water and make about 12 balls slightly smaller than Ping-Pong balls.
- 3. Bring water to a boil in a large pot. Add salt and place the matzah balls in the water. Cover and simmer about 30 minutes until soft.
Ingredients
- 1 cup walnuts
- 1 cup raisins
- 1/2 cup fresh orange juice
- 1/4 cup kosher red wine (such as Manischewitz)
- 1/4 cup honey
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon ground cinnamon
- kosher salt
- 2 crisp apples (such as Gala or McIntosh), peeled and roughly chopped
I chopped and mixed everything I did not have Manischewitz so I had a open bottle of Sullivan cabernet which worked very nicely.
Candied Brisket
1 5 to 7 lbs cornedbeef
6 peppercorns
4 cloves
1 cup ketchup
1/4 cup apple cider vinegar
1/3 cup firmly pressed brown sugar
2 tablespoons Dijon mustard
Cover the cornedbeef in water bring to a boil with without the spice package.
Drain water and cover agian add then peppercorns and cloves and the spices usually packaged with the cornedbeef. Simmer for about 4 hours or until fork tender.
While this is simmering combine the ketchup, vinegar, sugar and mustard and heat mediummhat until bubbly. I might also add a small amount of the pineapple juice.
Place in roasting pan and slather with the sauce, cover with either crushed or sliced pineapple. Roast about 30 minutes basting with left over sauce occasionally. I Like to finish off under broiler for a few minutes.
Matzo ball soup
I grew up with a very brothy soup with sliced carrots. I will use box of matzo ball mix but add about 1/3 cup of soda water for a light and fluffy texture. I used maybe 2 tablespoons of oil. Very similar to this
Gourmet Dad, Don’t Let The Title Fool You 