Recipe: Bacon-wrapped matzo balls

Recipe provided by Andiron Steak & Sea

Sunday, Nov. 8, 2015 | 2 a.m.

Bacon is the last ingredient most people would expect to see paired with matzo, but the chefs at Andiron Steak & Sea, inspired by a dish served at The Gorbals in Brooklyn, are so bold as to try it. “It’s a nontraditional combination, but all comes together,” Andiron’s executive chef said.

Ingredients (makes 5-6 servings)

For the matzo balls

• 3 whole eggs

• 1 cup matzo meal

• 1/4 cup chicken stock

• 1/4 cup chicken fat

• 1/4 cup bacon fat

• salt and pepper, to taste

• 3 pieces thin-sliced bacon

For the horseradish cream

• 1/2 cup sour cream

• 1/4 cup creme fraiche

• 1 tbsp horseradish

Options for garnish

• Olive oil

• Arugula

• Fresh horseradish

• Chive oil

Directions:

1. Mix the matzo meal and eggs together, being careful to not overmix.

2. Lightly mix in the rest of the ingredients, except for the bacon, and season with salt and pepper.

3. Allow the mix to rest for 30 minutes.

4. Scoop and form into small, golf-ball-sized balls, then poach in simmering chicken stock.

5. Cook in the stock for 10-12 minutes, remove pan from heat and cool matzo balls in the poaching liquid.

6. Wrap with bacon and secure them with a toothpick.

7. Pan sear until the bacon is cooked and the matzo ball is warmed through.

Plating:

1. Spoon the horseradish cream into a bowl, remove the toothpicks and place the matzo balls on top.

2. Garnish with grated fresh horseradish, arugula and chive or olive oil.