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SWEET POTATO MATZO
BALL TZIMMES WITH SAUCE
2 large red-skinned
sweet potatoes (yams; about 1-1/2 pounds)
1-1/4 cups unsalted matzo meal
5 large eggs
12 tbsp. (1-1/2 sticks) unsalted pareve margarine
2-1/2 tbsp. Sugar
1-3/4 tsp. Coarse salt
1-1/4 tsp. Ground ginger
3 cups apple juice
6-ounces B&R Farms Dried Apricots
1 cinnamon stick, broken in half
1/3 cup B&R Farms Apricot Preserves
Chopped fresh mint
Pierce potatoes with
fork. Microwave on high until tender, turning once, about 10 minutes.
Cut in half. Scoop out enough potato to measure 1-1/4 cups; cool.
Process 1-1/4 cups potato, matzo meal, eggs, 2-1/2 tbsp. Margarine, sugar,
salt and ginger until blended. Transfer mixture to bowl. Cover and chill
until firm, about 4 hours or overnight.
Drop matzo mixture by generous teaspoonfuls onto sheet of foil. Using
wet hands, roll dropped mixture into balls.
Cook 1/3 of matzo balls in large pot of boiling salted water until tender,
about 6 minutes. Using slotted spoon, transfer to clean sheet of foil.
Repeat with remaining balls in 2 batches. Let stand until firm, at least
30 minutes.
Melt 5-1/2 tbsp. Margarine in heaving large skillet over medium high heat.
Add half of matzo balls; saute until beginning to brown, about 4 minutes.
Transfer to 13x9x2 inch glass baking dish. Repeat with remaining matzo
balls.
Bring juice and apricots to boil in small saucepan. Remove from heat.
Cover; steep until apricots are tender, about 10 minutes. Drain juice
into medium saucepan; add cinnamon. Add 4 tbsp. Margarine and preserves.
Simmer over medium heat until reduced to 3/4 cup, about 15 minutes Return
apricots to sauce. (Matzo balls and sauce can be made 2 hours ahead. Cover
loosely, let stand at room temperature.)
Preheat oven to 350 degrees. Spoon sauce over matzo balls. Bake until
heated through, about 20 minutes. Top with mint.
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