Chremzeloch

Chremzloch

Ingredients

1 c. matzo meal

4 eggs (separated)

3 Ts. chicken fat

Pinch of salt

1 c. sweet Passover wine

1 T. sugar

Instructions

Mix egg yolks with matzo meal; add salt, sugar and boiling wine to mixture. Fold in stiffly beaten egg whites. Drop mixture into hot fat one tablespoon at a time; brown on both sides and drain on brown paper.

Chremzloch with Filling

Ingredients

2 cs. matzo meal

5 Ts. chicken fat

1 t. salt

1 c. sweet wine

1 T. sugar

4 eggs (separated)

FILLING

1 c. pineapple marmalade

1 c. chopped nuts

1 T. lemon juice

1 1/2 cs. honey

2 Ts. sugar

2 Ts. water

1 T. ground ginger

Instructions

Mix the matzo meal, egg yolks and 2 Ts. melted fat together; add salt, wine and sugar. Mix well. Put a little fat into the bottom of each cup of a muffin dish and heat in oven to melt fat. Add stiffly beaten white of eggs to the dough. Drop the mixture into the heated muffin dishes, enough to fill a third of each muffin dish. Mix the marmalade, nuts and lemon juice together; add heaping T. of the marmalade mixture to each cup. Add another third of the matzo-meal mixture on top of the filling in each cup. (Cups must not be too full.) Bake in a moderate, 375°, oven for about 20 minutes. Mix honey, sugar, water and ginger, bring to a boil; pour over the baked matzo meal muffins, and put back in oven for about 5 minutes.

Chremzloch with Filling # 2

Ingredients

3 large eggs

2 Ts. chicken fat

1 c. matzo meal

1 t. salt

1/2 c. sweet wine

1 t. sugar (heaping)

1 1/2cs. honey

3/4c. sugar

FILLING

1 t. ground ginger

1/2 c. chopped nuts

1/2 c. marmalade (any flavor)

Instructions

Beat eggs, stir in melted chicken fat. Add salt and 1 T. sugar to matzo meal. Stir into egg mixture, together with the wine. Moisten hands to form matzo balls.

Put a little of the nut mixture into each matzo ball. Lightly grease baking dish and heat. Put matzo balls in heated baking dish. Bake in moderate, 375°, oven for about 1/2 hour. Glaze by brushing top with a stiffly beaten egg. Bring honey and sugar to a boil; put baked matzo balls into boiling honey (make sure you use a deep pot); boil for about 5 minutes. Remove from honey and sprinkle with ginger.

Note

Throughout the website, wherever a recipe calls for salt, use coarse salt.

Also Note:

c. stands for cup

T. stands for tablespoon

t. stands for teaspoon

and don't forget salt stands for coarse salt.