3 small onions, finely minced
1/4 cup matzoh meal
1 large egg
1 teaspoon salt (optional)
1/2 teaspoon pepper
pinch of cayenne pepper (optional)
1 beet, thinly sliced
1 lemon, thinly sliced
1/2 tablespoon dill, chopped (optional)
1/2 tablespoon parsley sprigs (optional)
- Remove head and tail.
- Chop fish in food processor. Gradually add onions until mixture is a fluffy paste. Set aside
- Stir in matzoh meal by hand.
- In another bowl, beat egg with 3/4 cup water. Add salt and pepper.
- Mix all ingredients together.
- Moisten hands and scoop mixture with a tablespoon, forming 2-inch-diameter egg-shaped balls.
- Carefully drop each ball into a pot of boiling water (or fish broth).
- Cover pot. Simmer 50 minutes.
- Ladle each ball out. Drain off excess water. Put on platter.
- Garnish perimeter of platter by alternating sliced beet rounds and thinly sliced lemon circles. Sprinkle with chopped dill or parsley sprigs on top of fish balls. Refrigerate. Serve with horseradish.
Yield: 18 fish balls
SOURCE: Beni's Family Cookbook, authored by Jane Breskin Zalben. Copyright by Henry Holt and Company (1996). Reprinted with permission.
4.5 pounds first-cut brisket
2 medium onions, peeled
2 T. salt
1 tsp. pepper
5 medium potatoes, peeled
5 sweet potatoes, peeled and halved (also some carrots)
1/2 tsp. ground saffron
3 T. honey
Other seasonings to your taste
Put brisket in a very large pot. Add water to cover and bring to a boil. Lower heat; cook 15 minutes. Skim fat. Add everything besides matzas. Bring to an even simmer. Just before Shabbat, check liquid level (it should be 1 inch above solids), add matzas, and cover securely. Serve on Shabbat noon with soup part first, then meat and vegetables.