Thursday, April 7, 2011

Knaidlach Two Ways

In August of 2009, the world's larget knaidl was unveiled on the lower East Side of New York.  The matzah ball was cooked for almost twenty hours in a 100 gallon pot and emerged weighing 267 lbs. with a 29 inch waistline.  Seymour Kestenbaum, 91, had this to say about it:  "This is not like my mother's matzo balls.  I  love matzo balls, [but] they have to be like my mother's."   I don't know if these two recipes would meet Mr. Kestenbaum's standards, but my family likes them (then again, I am the mother here).

Super-Fluffy Knaidlach

3 eggs (or, 2 eggs and two egg whites)
1 ½ T. melted margarine or schmaltz
⅓ c. plain seltzer
¾ c. matzo meal
1 t. salt

Combine all, chill 1 hour.  Shape into 16 balls, simmer in broth or water 20 minutes.

Quick Flour Knaidlach
2 eggs
½ c. flour
6 T. margarine
½ t. salt
dash pepper

Bring 4 quarts of water to a boil, drop dough in by ½ teaspoonfuls.  When they rise to the top, simmer 5 more minutes, then remove with a slotted spoon.

Has anyone out there tried Egg Beaters in knaidlach?  How'd it go?

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