Matzo Ball Soup

Matzo Ball Soup

Matzo Ball Soup
Easy Gourmet Recipe of the Month
January 2011


Perfect for a cold winter’s day!

• 2 eggs, lightly beaten

• 4 tablespoons melted butter

• 1/2 cup matzo meal

• 1 tablespoon dried parsley

• 1/2 teaspoon salt

• 1 dash white pepper

• 1 tablespoon water

• 6 cups chicken broth

• 1 medium carrot, diced

• 1 small onion finely diced

• 2 cloves of garlic minced

Directions

1. In a small bowl, mix eggs with the melted butter. Stir in matzo meal, parsley, salt and pepper to form dough. Cover and refrigerate for at least 10 minutes.

2. Sauté carrots, onions and garlic in soup pot till clear and just a touch brown. Add chicken broth, reduce heat to a simmer. Shape the matzo dough into small balls. (For easier shaping, dip hands in cold water from time to time). Drop the matzo balls into the simmering broth. Cover and cook for 20 minutes.

3. Add cubed cooked chicken is you prefer a heartier soup.

Walnut & Gorgonzola Chicken Wraps with Homemade Mayo

As we move into the busiest time of the year, here’s a super quick, yet yummy dish to make in between decorating, shopping and celebrating this great season.  Make your own mayo to give this recipe a big gourmet taste.

Serve with a big glass of fresh apple cider on ice!


Ingredients

• 4 wraps

• 4 (6 ounce) chicken breasts, boneless skinless

• sea salt to taste

• coarse ground black pepper to taste

• 1 tablespoon homemade mayo (see recipe below.)

• finely shredded lettuce or baby greens

• 1 cup walnut halves

• 1 cup Gorgonzola cheese, crumbled

• 1 apple, thin slices

Directions

1. Turn Broiler on High. Season chicken breasts with salt and pepper. Broil until done, approximately 10 minutes. Slice diagonally.

2. Reduce heat to 350, and roast walnuts 5-7 minutes. Wrap wraps in foil and put in oven, then turn off oven to just keep wraps warm.

3. On each wrap, smear homemade mayo, add lettuce mix in center. Arrange chicken slices on top of lettuce - Add walnuts, cheese and apples.

4. Fold bottom edge and roll from left to right, to leave one end open. Serve.

HOMEMADE MAYONNAISE

2 egg yolks room temp.

1 tablespoon French mustard

2 tbsp. fresh lemon juice

1 1/2 c. vegetable oil

Combine egg yolks and mustard in food processor bowl and with steel knife in place, beat well. Add lemon juice and beat again. Continue beating as you very slowly pour in vegetable oil.

New Buffalo Chicken with Grilled Tomatoes

While visiting my friend at her weekend home in New Buffalo, I was given the task (while walking through the grocery store,) of creating a dish for dinner. Here’s what I came up with.


• 4 boneless, skinless chicken breast halves (1-1 1/4 pounds total)

• Halved firm tomatoes

• Pasta of your choice, cooked as per instructions.

• ½ stick of butter

• ½ white onion chopped.

• 1 bag baby spinach

• ½ package of cream cheese (room temp.)

• ½ cup ½ & ½.

• 1-2 tablespoon basil pesto (store-bought or homemade)

• Freshly ground pepper & salt

• Italian bread crumbs

• Grated Romano cheese

Directions:

Season chicken breasts and tomatoes with pepper and salt grill (approximately 12-15 minutes.) - While chicken is grilling, cook pasta according to instructions. In a large sauté pan, melt butter and sauté onions, add spinach, mix in cream cheese, then add ½ & ½ slowly. Mix in pesto.

Drain pasta, let chicken stand 5 minutes after grilling. Slice chicken on angle. On a large platter, mound pasta, then sauce and top with chicken. Place halved tomatoes around outer edge of platter. Sprinkle Italian bread crumbs and Romano cheese as garnish.