Recipes for Jewish Holidays

Challah

Prep time: 3 hours, 15 minutes

Ingredients

• 1/2 cup sugar

• 2 tbsp yeast

• 1/2 cup warm water

• 1/4 cup oil

• 2 eggs

• 2 cups seltzer water

• swirls or spoons of honey

• splash of vanilla

• pinch of salt

• 6 cups bread flour

• 1 egg, beaten

• desired toppings such as salt, sugar, or sesame seeds

Directions

1. In a bowl, combine yeast and sugar and mix slightly. Add warm water and mix a little. Let sit for about 10 minutes to activate yeast.

2. In a separate bowl, combine oil, 2 eggs, seltzer water, honey, vanilla, and salt and mix thoroughly. Add yeast mixture. Now add flour bit by bit (may need more than 6 cups). Once flour is incorporated, knead dough for 10 minutes.

3. Add some oil to a large bowl. Once dough has formed a ball, place in bowl and flip a few times to coat it in oil. Cover dough with a damp towl and let sit in warm place for 1.5 to 2 hours to rise.

4. Once dough has doubled in size, remove from bowl and separate in half for two challah loaves. Cut each half into four even pieces. Gently roll and stretch each portion into a long, thin strand of dough. Using four strands for each loaf, braid the dough (starting from one end, tuck the strand over, under, over, then repeat from the same end). Tuck the ends of the braids under.

5. Paint each loaf with the third beaten egg. This will give the bread a shiny brown finish once baked. Sprinkle on any desired seasonings (such as salt, sugar, or sesame seeds). Place braided loaves on oiled pan and allow to rest for 30 minutes.

6. Bake challah 30–35 minutes (begin checking the bread from 20 minutes on), until the top of the bread is golden brown. There should be a hollow sound when you tap the bottom of the bread.

7. Remove bread from oven and allow to cool.

Matzo Ball Soup

Ingredients

broth:

• 1 broiler/fryer chicken (3 to 4 pounds)

• 1 can (14.5 ounces) chicken broth

• 1 and 3/4 teaspoons kosher salt, divided

• 1 pound carrots, coarsely chopped

• 6 celery ribs, coarsely chopped

• 1/2 cup sweet onion, coarsely chopped

• 2 garlic cloves, minced

• 1/4 teaspoon white pepper

• 1/4 cup fresh parsley, minced

matzo balls:

• 2 eggs

• 2 tablespoons canola oil

• 1 package (5 ounces) matzo ball mix

• 1/4 cup onion, finely chopped

Directions

1. Remove chicken from packaging and set aside until cool enough to handle.

2. In the meantime, sauté the carrots, celery, onion, and garlic with pepper and salt. Once vegetables (carrots may still be hard) are cooked through, add chicken broth and bring to a boil. Reduce heat; simmer for 15 minutes or until carrots are tender.

3. While broth is heating up, in a small bowl whisk together eggs and oil. Add matzo ball mix and onion; toss with a fork until combined. Cover and refrigerate for 15 minutes.

4. Remove and discard skin and bones from cooled chicken. Chop chicken and add to soup. Stir in parsley. Bring soup to boil.

5. While soup is reheating, remove matzo ball dough from fridge and roll into 12 balls (about a teaspoon of dough each).

6. Drop matzo balls into boiling soup. Reduce heat; cover and simmer for 20–25 minutes or until a toothpick inserted into a matzo ball comes out clean (do not lift cover while simmering).

7. With a slotted spoon, carefully remove matzo balls and place one in each soup bowl. Ladle soup over top and serve.