Wednesday, March 28, 2018

Matzoh Lemon Knoedel with Pistachio Lemon Cream Sauce

To the German lady, a German food purist, who once yelled at me online, basically calling me a disgrace, saying and said I didn't know the difference between semmelknödel (made with bread) and kartoffelknödel (made with potatoes) because I made a hybrid of the two, this one is for you. It just might make your head explode. Oh and distraught knödel purist German lady, please also make sure you see the various other culinary horrors I have inflicted upon knödel at the end of this post. 

Because I am a bit Teflon in regards to my knödel creativity, I've had on my list forever to make a version of SEMMELknödel swapping out the matzoh meal for the breadcrumbs.  Creating a Passover inspired dish was a great excuse to finally try it out. So sue me for thinking outside the matzoh box. 

I play fast and loose with the Passover food restrictions. However, to keep the dish kosher, substitute coconut or almond milk for the milk and heavy cream. Instead of cornstarch, use potato flour to thicken the sauce. 

This recipe resulted in a ball denser than both a matzoh ball and Knödel but no less tasty. I added lemon juice and zest to the Knödel mixture to amp up the flavor. The final step of frying the Knödel in butter really brought out the matzoh flavor. 

For the sauce, a combination of lemon cream, pistachio seemed the way to go for a nice spring-like flavor with a touch of richness. 

To be honest, this dish was hard to photograph to make it appetizing. So please don't go by the photos. After what seemed like 1,000 plus shots and restraining myself from putting yellow or green paste food coloring into the sauce, I gave up and hoped you would believe this dish is way more appetizing than it looks. 

Matzoh Knödel with 
Pistachio Meyer Lemon Sauce
Prep time: 20 minutes
Rest time: 1 hour
Cook time: 50 minutes
Yield: Approximately 16 knödel

For the knödel:
  • 2 cups matzoh meal
  • 1+1/4 cup milk
  • 3 eggs, slightly beaten
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • Kosher salt and freshly ground black pepper to taste
  • 2 tablespoons unsalted butter
  • 1 tablespoon cornstarch

For the sauce:
  • 1 tablespoon unsalted butter
  • 2 shallots
  • 1 teaspoon lemon zest
  • 1/2 cup vegetable broth
  • 1/2 cup white wine
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon preserves (you can use orange marmalade or apricot jam)
  • 1 cup heavy cream
  • 1/3 cup chopped unsalted pistachios, plus 1-2 tablespoons for garnish.
  • Pinch of sugar
  • Kosher salt and freshly ground black pepper to taste
  • 2-3 lemon wheels for garnish.


Make the knödel:

  • Place the matzoh meal in a bowl.
  • Warm the milk slightly and add it to the matzoh meal along with the eggs.
  • Add the lemon juice and zest and mix until combined. 
  • Season with kosher salt and freshly ground pepper.
  • Cover the bowl and let it stand room temperature for 1 hour.
  • Pinch off a portion of the knödel mixture and form a round ball between your palms. Repeat until you have used up all of it.
  • Bring a large pot of salted water to a boil. 
  • Add the knödel. 
  • Lower the heat to a simmer and let the knödel cook for 20 minutes until they are fluffy.  After initially sinking to the bottom of the pot, they will rise to the top. (Make the sauce below while the knödel  are boiling)
  • Use a slotted spoon to remove the knödel from the pot and transfer to a platter. 
  • Heat the remaining two tablespoons of butter in a medium-sized skillet. 
  • Carefully add the cooked knödel to the skillet and fry them in the butter, gently turning them to brown on all sides. 
  • Remove from the pan, transfer then knödel back to the platter. Cover with aluminum foil and stow in a warm place until the sauce is ready. 

Make the sauce:
  • Add the tablespoon of unsalted butter to a small skillet. When the butter has melted, add the shallots and cook until the shallots are transparent. 
  • Stir in the lemon zest. 
  • Add the 1/2 cup of vegetable broth, white wine and lemon juice to the pan. Stir to combine. 
  • Stir in the tablespoon of lemon preserves. Add the white wine and simmer for 5 minutes. 
  • Add the heavy cream to the pan and stir everything together.
  • Whisk in the tablespoon of cornstarch and keep whisking until the sauce thickens. 
  • Add the pinch of sugar. 
  • Stir in the chopped pistachios. 
  • Season the sauce with salt and freshly ground pepper to taste. Remove from heat and pour over the knödel.
  • Garnish with chopped pistachios and lemon wheels and serve. 

Like Knödel? Try these recipes:

Bratwurst Filled Mustard Knödel

Ramp Shallot Knödel
Piña Colada Knödel
Hazelnut Ramp Knödel
Lemon Roast Chicken Over a Bed of Marjoram Semmelknödel
Sage Sunflower Seed Knoedel Stuffed Red Squash

1 comment:

  1. I don't see anything wrong with using dairy in them, as long as it isn't a meat meal. Just the cornstarch would have to be swapped out. These would go very well with fish.


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