You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
This is a fun thread from Mimi; Appetizers for a crowd, Low Carb, South Beach
- Thread starter barb_b
- Start date
steve2-in-la
Well-known member
So I guess my recipe for Bacon Wrapped Matzoh Balls wouldn't qualify? (Durn!)
steve2-in-la
Well-known member
Thought I did last Passover. No? It's from Ilan Hall's, downtown restaurant, The Gorbals.Here 'tis
Bacon-Wrapped Matzoh Balls
Recipe from Ilan Hall at The Gorbals Restaurant
5 cups MATZOH MEAL
1½ Tbsp BAKING POWDER
18 LARGE EGGS
¾ cup RENDERED LARD or BACON FAT
¾ cup FIJI WATER
SALT
Strips of BACON
KEWPIE MAYONNAISE (Japanese mayo), CREOLE AOLI or horseradish sauce, for serving
Preheat the oven to 400º F. In a large bowl, combine the matzoh meal with the baking powder. In a food processor, beat the eggs. While the eggs are beating, slowly pour in the lard and FIJI Water. Using a large whisk, incorporate the wet ingredients into the bowl of dry ingredients and mix well to avoid lumps. Let chill in a refrigerator for 1 hour.
Prepare a large pot of well-salted boiling FIJI Water. With moistened hands, roll out cherry-size balls of matzoh and immediately place into the pot. Let simmer for about 30 minutes, until they have doubled in size. Remove and let cool.
Once cool to the touch, wrap each ball in half a slice of thin bacon. Place the balls, seam side down, on a rimmed baking sheet and bake for about 20 minutes, until the bacon is crispy.
Creole Aioli
3 parts KWEPIE MAYO
1 part CREOLE MUSTARD
1 part GREEN ONIONS
FRESH LEMON JUICE
HORSERADISH
Combine ingredients in a bowl, adjust seasonings to taste.
Bacon-Wrapped Matzoh Balls
Recipe from Ilan Hall at The Gorbals Restaurant
5 cups MATZOH MEAL
1½ Tbsp BAKING POWDER
18 LARGE EGGS
¾ cup RENDERED LARD or BACON FAT
¾ cup FIJI WATER
SALT
Strips of BACON
KEWPIE MAYONNAISE (Japanese mayo), CREOLE AOLI or horseradish sauce, for serving
Preheat the oven to 400º F. In a large bowl, combine the matzoh meal with the baking powder. In a food processor, beat the eggs. While the eggs are beating, slowly pour in the lard and FIJI Water. Using a large whisk, incorporate the wet ingredients into the bowl of dry ingredients and mix well to avoid lumps. Let chill in a refrigerator for 1 hour.
Prepare a large pot of well-salted boiling FIJI Water. With moistened hands, roll out cherry-size balls of matzoh and immediately place into the pot. Let simmer for about 30 minutes, until they have doubled in size. Remove and let cool.
Once cool to the touch, wrap each ball in half a slice of thin bacon. Place the balls, seam side down, on a rimmed baking sheet and bake for about 20 minutes, until the bacon is crispy.
Creole Aioli
3 parts KWEPIE MAYO
1 part CREOLE MUSTARD
1 part GREEN ONIONS
FRESH LEMON JUICE
HORSERADISH
Combine ingredients in a bowl, adjust seasonings to taste.
steve2-in-la
Well-known member
Honestly don't know. I actually used my OWN matzoh ball recipe and wrapped 'em with bacon. Turned
out a little dry, I thought but folks LOVED them. If I do them again, (and really, they're just bacon wrapped dumplings) I think i'd follow HIS recipe. I'd guess the water is what he had around or was using as a promotion. I mean, it IS Ilan Hall (one of the first Top Chef winners?) so there's no telling what his motivations actually are.
On the menu at The Gorbals is "Buy the kitchen a round of beers -10". And that's exactly what it is. . . a round of beers for the guys working in the kitchen. How can you not LOVE that?
out a little dry, I thought but folks LOVED them. If I do them again, (and really, they're just bacon wrapped dumplings) I think i'd follow HIS recipe. I'd guess the water is what he had around or was using as a promotion. I mean, it IS Ilan Hall (one of the first Top Chef winners?) so there's no telling what his motivations actually are.
On the menu at The Gorbals is "Buy the kitchen a round of beers -10". And that's exactly what it is. . . a round of beers for the guys working in the kitchen. How can you not LOVE that?