This Matzo Ball Soup Martini will give your Passover a boozy twist
For a fun, boozy twist on a classic Jewish comfort food dish, whip up this dill- and roast carrot-infused gin martini.
In my family, Passover is all about tradition with a twist. Every year my sister writes a new Haggadah, following in the footsteps of our cousins who wrote their own when we were young (one time during a Star Trek fandom phase they translated all the Hebrew into Klingon), and every year, my dad tries an elaborate main course. My brother tries to outdo himself on epic desserts and each seder, my aunt, who spends her holidays with the family she married into, arrives with her mom’s traditional classics, like salmon cakes, brisket, and vegetable kugel, alongside my uncle who brings General Tso’s stir-fry.
While thinking about how I wanted to approach the matzo ball martini, I knew it had to include dill. My brother challenged us to accept variations like miso matzo ball soup over the years, but my mom and sister always make a traditional recipe: one that reminds me of my grandmother’s, in which dill is the star ingredient. The following martini recipe can be adjusted for any family tradition — whether you want to steep your gin in roasted vegetables, use a schmaltz wash, or omit the dill and use parsley (karpas anyone?), make the change that feels most inspiring to you. If the drink itself may seem a little out there, well, there are always ways to incorporate tradition.
For the Mirepoix Gin:
1 small carrot
1 small parsnip
1 stem of dill
Sprig carrot greens
1 cup gin, herbal varieties work best
Directions
Preheat the oven to 450F.
Wash and peel the carrot and parsnip and place on a sheet tray. Drizzle both with olive oil.
Roast for 20-30 minutes, flipping halfway through, until tender and lightly browned on the outside. Allow to cool.
Chop the cooled carrot and parsnip into ½ inch pieces. Place 1 tablespoon of each into a small jar(approximately 8 oz.) and add the remaining ingredients. Seal and let steep in the refrigerator overnight. Strain before using.
1 teaspoon chicken or vegetable bouillon
¼ cup boiling water
¼ teaspoon salt
Directions
In a small jar, whisk together the bouillon, salt and boiling water until bouillon and salt have dissolved. Allow to cool. Store in the refrigerator if making ahead of time.
1 tablespoon schmaltz or vegetable oil
1 egg
¼ cup matzo meal
1 teaspoon salt
1 teaspoon chopped dill
1 teaspoon chopped carrot greens
1 tablespoon seltzer or chicken broth
Directions
Whisk together the schmaltz and egg. Add the matzo meal, salt, and herbs, then stir in the seltzer.
Cover and refrigerate for 1 hour.
When ready to make, bring a small pot of water or chicken broth to a boil. Scoop ¼-½ teaspoon sized portions of the batter with wet hands and roll into small balls.
Drop into the boiling water and reduce to a simmer. Cover and allow to cook for 25-30 minutes, until cooked through. Set aside
2 ½ ounces mirepoix gin
½ ounce sweet vermouth
¼ ounce bouillon brine (or to taste)
½ teaspoon lemon juice
Splash of carrot juice (optional)
Dash of bay leaf or celery bitters
Matzo ball garnish
Directions
Combine the strained gin, sweet vermouth, bouillon brine, lemon juice and bitters in an ice filled glass or shaker and stir. Strain into a chilled glass and serve with matzo ball garnish.