MARCH 18 • 2021 | 29
If you like fluffy matzah
balls, this is not the recipe
for you.
This recipe makes a lot
of matzah balls (they freeze
well), but halve the recipe
for fewer.
Ingredients
Pound of matzah (about 12
sheets), crumbled
Water
½ cup melted chicken fat
(schmaltz) or vegetable oil
1 cup chopped onion
½ cup chopped parsley
6 eggs
½ cup matzah meal
Salt and pepper to taste
Directions
Place the crumbled matzah
in a large bowl and add
enough warm water to
cover. Allow to sit for 30
minutes.
While the matzah is soak-
ing, heat schmaltz in a large
nonstick skillet over medi-
um heat. Add the onions
and cook until very tender.
Transfer the matzah to
a colander and squeeze
out excess water. Add the
matzah to the onions and
cook, stirring frequently
until the matzah is drier and
begins to pull away from
the sides of the pan.
Transfer the mixture to
the empty bowl and stir in
the parsley. Allow to cool
for about 15 minutes.
Stir in the eggs, one at a
time, until each is incorpo-
rated. Add salt and pepper
to taste. If the mixture is too
soft to hold together when
you squeeze it, add the
matzah meal.
Cover and chill the mix-
ture overnight in the refrig-
erator.
When ready to cook,
bring a large pot of water to
a boil over high heat.
Form the mixture into
30-balls (Barbara says
“tight-balls”) and drop them
into the boiling water (I use
a slotted spoon). Cook them
until they rise to the surface
of the water. Remove the
balls to a dish and chill until
ready to serve.
Reheat the matzah balls
in chicken soup (or broth)
and keep warm until ready
to serve. Makes 30 matzah
balls.
FLOURLESS
CHOCOLATE TORTE
My friend, Julie, is a fantas-
tic cook. This is her flourless
torte that is great all year
round.
Ingredients
7 ounces semisweet chocolate
1 stick unsalted butter or marga-
rine
7 large eggs, separated (yolks in
one small bowl, whites in another)
1 cup sugar
1 tsp. Vanilla extract
⅛ teaspoon cream of tartar
Sweetened whipped cream,
optional:
½ cup heavy whipping cream
⅓ cup confectioner’s sugar
1 tsp. vanilla extract
Directions
In a double boiler melt
chocolate and butter (or
combine in a microwave-
safe dish, cover with plastic
wrap and cook on high
for 2 minutes and stir until
smooth). Set aside to cool.
In a large bowl, beat yolks
and ¾ of a cup of sugar
until light and fluffy, about 5
minutes. Gradually beat in
warm chocolate and vanilla.
Preheat the oven to 325º.
In another bowl, beat
egg whites until firm with
the cream of tartar. Add the
remaining ¼ cup of sugar,
a little at a time, continuing
beating until stiff.
Fold egg whites careful-
ly into chocolate mixture
until there are no more
white streaks. Pour ¾ of
batter into an ungreased
9” springform pan. Cover
the remaining batter and
refrigerate. Bake cake for
35 minutes. Remove and
cool.
The center of the cake
will fall. This is supposed to
happen. Spread the remain-
ing refrigerated batter on
top of the cooled cake.
Place back in the refrigera-
tor and chill until firm.
Make whipped cream top-
ping and frost the top and
sides of the cake. Garnish
with chocolate shavings if
desired.
This cake freezes beauti-
fully. Makes 12 servings.
PESACHDIK BANANA
STREUSEL MUFFINS
Ingredients
1¼ cups matzah meal
¾ cup potato starch
2 tsp. cream of tartar
3 tsp. baking soda
¾ cup oil (vegetable or olive –
not extra-virgin)
1 cup sugar
3 large eggs
2½ cups (about 6 medium)
mashed bananas
1 cup chocolate chips (optional)
Topping:
2 Tbsp. sugar
2 Tbsp. matzah meal
1 tsp. ground cinnamon
3 Tbsp. melted butter oil (vegeta-
ble or olive – not extra-virgin)
Directions
Preheat oven to 350°.
Line a 12-cup muffin tin
with paper liners or spray
well with nonstick cooking
spray.
Place matzah meal, pota-
to starch, cream of tartar
and baking soda in a bowl
and whisk well. Set aside.
Combine oil and sugar
in a large bowl and beat
oil, sugar and eggs until
smooth, using an electric
mixer. Add bananas and mix
well. Add matzah meal mix-
ture and mix until just com-
bined – do not over mix.
Stir in the chocolate chips.
Divide the mixture among
the muffin cups.
Stir together the topping
mixture and sprinkle over
the muffins.
Bake for 25-30 minutes
until the muffins are puffed,
golden and a toothpick
inserted into the center of
a muffin comes out clean.
Makes 12 muffins.