Chef Rory Hermann from Bouchon Beverly Hills Cooks For Rosh Hash - Los Angeles News | FOX 11 LA KTTV

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Chef Rory Hermann from Bouchon Beverly Hills Cooks For Rosh Hashanah

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Rosh Hashanah, the Jewish new year, is celebrated from sundown last night to nightfall tomorrow. 

Chef Rory Hermann from Bouchon Beverly Hills is here with a special Rosh Hashanah menu he created for the festivities...Chef Rory will make with Steve & Jillian - matzo balls for matzo ball soup, beauty dishes with Challah bread, brisket, sweet potatoes, and apple tarts. Here is the Matzo ball soup recipe:




1 3-4 lbs whole chicken
4 stalks celery with leaves, chopped
2 carrots, chopped
1 onion, chopped
2 leeks, chopped and thoroughly rinsed
3 cloves garlic, peeled
4 sprigs flat-leaf parsley
3 sprigs dill
½ teaspoon black peppercorns
2 bay leaves
Salt and freshly ground black pepper


1 cup matzo meal
4 large eggs
2 tablespoons schmaltz (rendered seasoned chicken fat, sold at butcher shops) at room temperature
1 tablespoon kosher salt
½ teaspoon baking powder
¼ cup seltzer


1 carrot, peeled, thinly sliced and blanched until soft
2 tablespoons chopped dill.

1. For broth: Rub chicken inside and out with about 2 tablespoons kosher salt. Allow to stand for 15 minutes, then rinse well under cold water. Place in a large stock pot and add cold water to cover by 3 inches. Place over high heat and bring to a boil. Skim off impurities that rise during the first 15 minutes of boiling, then add celery, carrots, onion, leeks, garlic, parsley, dill, peppercorns and bay leaves. Reduce heat to medium-low and simmer until chicken is cooked, about 45 more minutes.

2. Carefully remove chicken from pot and take meat from bones, reserving meat for another use. Return bones to pot of broth, and simmer for 1 hour more. Strain through a sieve lined with cheesecloth. Cool broth, then refrigerate until fat rises to top and solidifies, at least several hours. Skim off and discard fat.

3. For matzo balls: In a large mixing bowl, combine matzo meal, eggs, schmaltz, kosher salt and baking powder. Mix well. Add seltzer and mix again. Cover and refrigerate for 1 hour.

4. Fill a large pot with water and bring to a simmer. With wet hands, roll out 1-ounce balls (about the size of a walnut). Add balls to water and simmer until tender, light and fluffy in the center, 45 to 60 minutes. (To test centers, insert a toothpick, which should slide easily all the way through.) Drain, allow to cool, and transfer to a flat covered container. Refrigerate until needed.

5. To serve, place broth over medium-low heat. Add matzo balls, blanched carrot slices and chopped dill. Season with salt and pepper to taste. Simmer until matzo balls are thoroughly heated, and serve.

Yield: 10 to 12 servings.

Bouchon will be serving their Rosh Hashanah menu through tomorrow night, you can find all the details here: Sunday September 16th - Tuesday September 18th starting at 5:00pm

Some of the key traditional foods of Rosh Hashanah - Challah Bread, Matzo Ball Soup, Braised Beef Brisket. Challah Bread available on Fridays throughout the High Holidays (September 7th - September 26th)

Dine-in restaurant, or meals available 'To Go'. Can also order a la carte...

Traditional Elements: Round Foods (Challah and apples), Sweet Foods (compote, honey combs), Harvest and prosperity (seasonal root vegetables, potatoes and carrots), Brisket 


Bouchon Beverly Hills

235 North Canon Drive 

Beverly Hills, CA 90210

(310) 271-9910

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Los Angeles CA 90025

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