Mabel Said:Can I substitute all purpose flour for cake matzo meal in a sponge cake recipe?
Always the Best Sponge Cake Recipe
Sifted cake flour
Oven Temp ~ 325Â° Baking Time ~ 30 Min.
Pan Type ~ small angel food pan
Preheat oven, grease a small tube pan.
Beat egg yolks and sugar together until very light. Add water. Sift together flour and baking powder. Add to batter. Beat egg whites until stiff. Fold into batter. Pour batter into prepared pan.
Bake. Cool completely and invert onto cake platter. Prepare whipped cream and strawberries. To serve, slice cake in half and fill with half the whipped cream. Top with remaining whipped cream and strawberries.
Stacey Said:Does any one have a recipe for vegan matzo balls?
We Answered:This recipe does not use ener-g egg replacer.
1 1/2 cups matzoh meal
12 oz package firm silken tofu (like mori-nu)
1/4 cup plus 2 Tablespoons extra virgin olive oil
1/2 cup vegetable stock
3/4 teaspoon salt
3/4 teaspoon ground black pepper
1 carrot, peeled
handful fresh dill
fresh parsley for garnish
8 cups or so vegetable broth
In a mixing bowl, combine the matzoh meal with salt and pepper, set aside.
Crumble the tofu into In a blender or food processor, add the vegetable broth and puree until smooth. Add the oil and blend again.
Mix the tofu mixture with the matzoh meal. Combine well, making sure that everything moist. Grate 1/2 the carrot into the mixture and combine until it's well distributed. Cover the bowl with saran wrap and refrigerate for at least an hour and up to overnight. You can't skip this step, it's important in making sure that the matzoh balls will not fall apart when boiled.
When you are ready to form the balls, fill a large stock pot with enough water to fit all the matzoh balls with minimal touching. Salt the water generously, cover and bring to a boil.
Have handy a cutting board to line up the formed matzoh balls, and cover it with parchment paper if you have it, to prevent sticking. Also have handy a wet rag to wipe your hands on to make for clean hands for forming matzoh balls.
Remove matzoh mixture from the fridge. Form into tightly packed, walnut sized balls. When all the balls are prepared, drop carefully into the boiling water, 1 or two at a time, with a spatula or slotted spoon. Take your time and be careful, not to plop one on top of the other. When all the balls are in the water, cover the pot and DO NOT LIFT LID FOR FORTY MINUTES! Sorry for the caps, just had to stress it. When the forty minutes are up you can remove the lid. The matzoh balls will have floated to the top and will drop back down when lid is lifted. This is fun to watch.
Now they are ready to serve, however, to make them even lighter, you can turn off the heat, cover the pot again, and let them sit in the water for another hour or so. This way they absorb more water and expand a bit more.
Prepare the broth by placing it in a seperate pot. Grate the other half of the carrot into the broth, along with a healthy handful or fresh dill, roughly chopped. Bring to a low boil, and when it's just heated you're ready to prepare the bowls.
With a slotted spoon, carefully remove matzoh balls and place 2 or 3 in a bowl. Ladle the broth over the matzoh balls, so that they're covered only about half way. You can garnish with some more fresh dill, or parsley. Serve to whoever you love.
If you are not serving the soup right away, you can refrigerate them over night, and boil them when ready, Some people even freeze leftovers, but I never have as there's never been leftovers.
Ryan Said:Ways to use left over matzo ball mix?
We Answered:There are a ton of recipes on the Manischewitz website:
Craig Said:What is Matzo meal? What is a suitable gluten-free substitute for using in recipes during Passover?
We Answered:meal made from ground matzo, whtich is brittle, flat pieces of unleavened bread
Lori Said:Best matzo ball soup recipe you've ever had?
We Answered:"JEWISH PENICILLIN"
1 sm. fryer, about 2 lbs.
1 bay leaf
Garlic powder, about 1 tsp.
Onion powder, about 1 tsp.
Paprika, about 1 tsp.
Soup greens, a handful
Chicken bouillon or salt and pepper to taste
2 lg. carrots, sliced
2 celery stalks, sliced
1 lg. onion, chopped (reserve 1 tbsp. for Knaidlach)
Put chicken in large (6 quart) stock pot; cover with water. Bring to boil. Now, with large spoon, skim off the fatty froth as it rises to the top. Reduce heat to simmer for about an hour. Add seasonings to taste, and vegetables. Simmer about another 20 minutes. Meantime, prepare Knaidlach mix, as follows:
KNAIDLACH MIX (Matzo Balls - makes 8) :
2 tbsp. melted chicken fat (or butter)
1 tbsp. chopped onion
2 lg. eggs
2 tbsp. soup stock
1/2 c. matzo meal
Pinch baking soda
In small (1 quart) saucepot brown the onion in fat. Mix in eggs, stock, then matzo meal and pinch soda. Set in refrigerator to chill, about 15 minutes.
Remove chicken from soup. Take the meat off the bones and return to the soup. Now raise the heat to a hard boil and add the Knaidlach. Wet your hands with cold water and roll a heaping tablespoon of mix between your palms into 1 inch balls and drop into broth. In another 30-40 minutes, the soup is ready. Guaranteed to cure the common cold!
Jonathan Said:Recipe for matzo balls, something different?
We Answered:This Matzo Ball Soup Recipe has 2 steps -- Make the chicken soup -- Make the Matzo Balls.
Place a whole Chicken in a Pot.
Cover Chicken with 1/2 water and 1/2 chicken broth (or use bouillion).
Bring to a boil.
Skim off chicken fat.
Add the following items:
spices including dill, rosemary, parsley, garlic (or garlic powder), salt and pepper
1 onion (diced)
1 bunch carrots (sliced)
4 stocks of Celery (chopped)
Cover pot and simmer for 1 hour.
Remove the chicken.
Add 2 boxes of chicken broth.
Chicken Soup portion is complete.
Now let's make the Matzo balls.
Buy Matzo Ball Mix and follow instructions on the box.
But... instead of cooking Matzo Balls in water,
Bring the chicken soup to a boil and
cook the Matzo Balls in the soup.
When Matzo Balls are cooked, you can add some of the chopped up chicken back to the soup.
Serves 4 or 5 as a primary dish.
Matzo Ball Soup
1 tablespoon freshly chopped parsley
1/4 teaspoon ground ginger
salt and freshly ground pepper to taste
4 tablespoon melted schmaltz, margarine or vegetable oil
1/2 cup sparkling water
1 cup matzo meal
4 eggs beaten
1. Stir parsley, ginger, salt and pepper into schmaltz, add eggs and sparkling water and beat to blend.
2. Stir into Matzo meal. Refrigerate for 1 hour.
3. Wet hands and form into walnut-sized balls. Drop into boiling soup.
4. Reduce heat, cover and simmer for 20 minutes or until balls float to top.
5. Serve in soup, 2-3 balls per serving. Makes 24 balls approx.
Travis Said:What do Matzo balls taste like?
We Answered:Wow! That sure is hard to describe, and I've been eating them my whole life. Um, they are fluffy and sort of bland, but you taste the chicken soup that's soaked into them. Maybe like a saltine cracker once you've been chewing on it? It's sort of like describing how dumplings taste--both are made of flour and eggs but the texture is very different. I hope you try them!