Jewish – Aubrey About Town https://aubreyabouttown.com The going-ons of SF party host & chef, bon vivant, homme du monde, & man-about-town Fri, 07 May 2021 22:33:58 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 https://i0.wp.com/aubreyabouttown.com/wp-content/uploads/2018/05/cropped-43DD7C41-CD23-44CF-9EC7-C1D81E967BB4.png?fit=32%2C32&ssl=1 Jewish – Aubrey About Town https://aubreyabouttown.com 32 32 58900657 Passover – Chocolate-Dipped Coconut Macaroons https://aubreyabouttown.com/recipe/passover-chocolate-dipped-coconut-macaroons/ https://aubreyabouttown.com/recipe/passover-chocolate-dipped-coconut-macaroons/#respond Wed, 31 Mar 2021 13:18:01 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3764 A classic and delicious sweet ending to your Passover meal.

Chocolate-Dipped Coconut Macaroons for Passover
Passover - Chocolate-Dipped Coconut Macaroons
Double or triple this recipe for a very welcoming Passover hostess gift, or to give as parting gifts.
Servings20 macaroons
Prep Time5 mins
Cook Time18 mins
Passive Time1 hour
Ingredients
Instructions
  1. In a large bowls toss thoroughly to combine, shredded coconut, potato starch (or cornstarch, if using), baker’s sugar, and kosher salt. Set aside.
  2. In a medium-size bowl, whisk together egg whites, vanilla extract, and coconut extract until foamy (about 20 seconds).
  3. Stir in egg whites mixture into coconut mixture until thoroughly combine.
  4. Tightly cover with plastic wrap and set aside for 1 hour, allowing coconut to soften. Give it a good stir every 20 minutes.
  5. Preheat oven to 325 degrees. Line one 1/2-sheet pan with parchment paper.
  6. Give the macaroon batter another stir.
  7. Using a medium size (1-1/2 ounce) scoop, scoop macaroon batter onto the parchment-lined sheet pan one apart.
  8. Bake in a preheated 325 degree oven for 18 minutes, or until the tops and bottom are golden brown.
  9. Let cool on sheet pan 5 minutes, then transfer the coconut macaroons to a cooling rack to cool completely (about 40 minutes).
  10. Line a sheet pan with parchment, set aside.
  11. In a microwave-safe bowl, in increments of 20 seconds, microwave (on HIGH) to melt chocolate chips (about 1-1/2 to 2 minutes total), stirring in between. When most of the chops have melted, and only some lumps remain, stop using the microwave, and stir to finish melting.
  12. Holding the top of the cooled coconut macaroon, gently dip the bottom into melted chocolate, pressing to coat up the side 1/4 inch. Gently wipe of an excess chocolate with a rubber spatula. Set dipped macaroon onto the parchment-lined sheet pan.
  13. Repeat with all macaroons. Microwave chocolate for 20 seconds, if it starts to thicken.
  14. Transfer any remaining melted chocolate to a disposable pastry bag or zipper bag. With a pair of scissors, cut the tip just enough to allow chocolate to easily pipe a thin line.
  15. In a back and fourth zigzag motion, using slight pressure, pipe a drizzle over tops of the coconut macaroons with melted chocolate.
  16. Allow chocolate to set at room temperature for 3 hours, or set in refrigerator 10 minutes.
  17. Store in an airtight container. Keeps for a week.
  18. Makes 20 2-1/2 inch coconut macaroons.
Recipe Notes

*Cornstarch During Passover

The Rabbinical Assembly, the governing body for the Conservative movement of Judaism, declared in 2016 that kitniyot, which encompasses legumes (such as peanuts, beans and peas), rice, and corn, are kosher for Passover. 

]]> https://aubreyabouttown.com/recipe/passover-chocolate-dipped-coconut-macaroons/feed/ 0 3764 Chicken Matzo Ball Soup https://aubreyabouttown.com/recipe/chicken-matzo-ball-soup/ https://aubreyabouttown.com/recipe/chicken-matzo-ball-soup/#respond Fri, 29 Jan 2021 05:51:03 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3544 I couldn’t think of a better soup to nourish the body and soul, but that of Matzo Ball Soup. And this recipe doesn’t disappoint with the addition of plenty of chicken! Make some for someone you love, even if that someone is You!

  • Matzo meal & seasonings, schmaltz & eggs
  • Chicken, onion, celery, parsley stems, and peppercorns
  • Matzo balls simmering
  • Pack some for a friend

Chicken Matzo Ball Soup
A classic and hearty soup to warm the spirits for even on the gloomiest of days!
Ingredients
Chicken Stock
Matzo Balls
Chicken Matzo Ball Soup
Instructions
To Prepare Chicken Stock
  1. Rinse one whole chicken (inside & out) under cold water.
  2. Add whole chicken to a large stock pot, cover with one gallon cold water. Add onion, celery, parsley stems, bay leaves, peppercorns & salt.
  3. Turn heat to MED-HIGH, cover, and bring to a boil.
  4. Gently boil for 5 minutes, lower heat to MED, and simmer 50 minutes.
  5. Remove from heat, and allow to cool to room temperature.
  6. Carefully remove chicken from stock, and transfer to a bowl. Cover with plastic wrap, and refrigerate 6 hours or overnight.
  7. With a sieve, strain chicken stock into a large pitcher or bowl, cover with plastic, and refrigerate 6 hours or overnight.
  8. When the stock has completely chilled, carefully skim or spoon off the chicken fat (schmaltz) from the top of the stock, and set aside.
To Prepare Matzo Balls
  1. In a small mixing bowl, lightly beat eggs. Whisk in schmaltz, and set aside.
  2. To a medium size mixing bowl, blend to combine: matzo meal, baking powder, granulated onion and garlic, ground white pepper, chicken bouillon & kosher salt.
  3. Add egg-schmaltz mixture to matzo meal mixture, mix to combine, stir in minced parsley.
  4. Cover with plastic wrap or damp kitchen towel, refrigerate 30 minutes.
To Prepare Chicken Matzo Ball Soup
  1. Pull chicken breast, legs, and thighs meat from the bones. Cut into 1-inch cubes, set aside.
  2. With a 1-ounce quick-release scoop, scoop matzo mixture into 1-inch portions (this recipe should make 14). Roll in between your hands to form a small ball, place onto a dinner plate, cover with plastic wrap, and refrigerate until ready to use.
  3. In a large stock pot over MED-HIGH heat, bring chicken stock to a boil, lower heat to MED and let simmer 5 minutes.
  4. Add celery and carrots, and simmer on MED for 10 minutes.
  5. Gently, one at a time, lower matzo balls into simmering soup - cover with lid, and gently simmer for 8 minutes (the balls should float to the top). Gently add cubed chicken and parsley leaves. Simmer 2 minutes longer to heat-through chicken. Serves 6-7 (2 matzo balls per serving).
Recipe Notes

Alternatively: For a quicker method in the instructions for Prepare Chicken Stock (in steps 5 thru 8). Step 5, Remove from heat, and allow to cool until it’s safe to touch. Step 6, Remove chicken from stock, and transfer to a bowl, set aside. Steps 7 & 8, With a sieve, strain chicken stock into a large pitcher or bowl and allow chicken fat to separate and settle on the top, carefully skim or spoon off the chicken fat (schmaltz) from the top of the stock, and set aside.

 

The addition of English peas, chopped cabbage, or chives instead or in addition of parsley are delicious alternatives.

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