Although it is the year of Masterchef and many other such programs, and people seem to be more into food than ever, especially into creative, sometimes crazy, adaptations, some of the old-fashioned things never go out of style. Especially this week, the week of Pesach, everyone will be pulling out all of their oldies and goodies, recipes that make them feel nostalgic for the seders they enjoyed as kids. Many people have memories of large family get-togethers filled with warmth, laughter, occasional tension, and certain specific dishes. I always remember one year when my entire family went outside on the front lawn to see the eclipse of the moon, and Marvin always reminds us how his cousins used to sit at the end of the huge long table furthest away from his grandparents so they could have the television on quietly to watch the Stanley Cup playoffs.
Wherever you'll be for this year's seder (or two), however you'll be celebrating and whatever you'll be eating, I hope you have a wonderful holiday, one that will provide you with many fuzzy warm memories for many years to come.
Here are my Aunti Sara's wonderful matza balls (knaidlach) that I make all year round.
Aunti Sara's Matza Knaidlach
1/2 cup matza meal
2 eggs
4 tablespoons warm water
1/4 teaspoon salt
1/4- 1/2 teaspoon baking powder
1 tablespoon chicken fat (my aunt) or olive oil (me)
(I sometimes add minced fresh dill and parsley)
Mix everything together with a fork and put it in the fridge for a few hours.
Bring a pot of salted water to a boil, then with oiled hands form balls and drop them into the water. Let them simmer for 15 minutes- under NO circumstances do you lift the lid!! After the time is up, leave the lid shut for as long as you can, even until serving time, if you can spare the pot. Scoop the knaidlach out of the liquid to serve.
The number of matza balls the recipe makes depends on how large you make them. I always at least double the recipe.
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