NYBlueprint.com | Spring 2008 |
PASSOVER WITH FEEDMEBUBBE.COM
By Peri Grabin Leong
23-year old Avrom Honig and his 80-year-old grandmother, Bayla “Bubbe” Sher, have become quite the dynamic duo, attracting fans all over the world with their online cooking show, Feedme-
bubbe.com. Eastern European matzoballs, a typical Passover delicacy, are all the more tasty
when made Bubbe’s way. In fact, everything made with a grand-
mother’s love is always a bit sweeter; Feedmebubbe.com episodes have been viewed 200,000 times
showing that everyone can’t resist the endearing smile of Bubbe and
her devoted grandson, who have been featured in The Wall Street
Journal and on “ABC News.” Passover is a time to bring
generations together through food and tradition and in each of their 12 episodes to date, Avrom
and Bubbe cook a dish together and teach the viewers a ‘Yiddish word of the day.’
While their family has started some new family traditions over
the years (like dipping a banana into salted water at the Passover
Seder), Bubbe still makes matzoball soup. She suggests using
a packaged mix, and although the mix is very good, the “procedure
is important (so) follow the directions on the box.”
For a cholesterol-free version, Bubbe uses three large egg whites
instead of two whole eggs.
More helpful notes from Bubbe:
After making the mixture, place in the refrigerator for 15 minutes
so that the mixture will become firm enough to hold together to
form and maintain a ball shape. Bring a pot of water to a boil and
then lower heat to a simmer before making the matzo balls. Wet
hands, take about one tablespoon of mixture and roll between
palms into a ball. Gently drop matzo balls into simmering water.
Cover and cook on low heat for 20 minutes. When done, remove
matzo balls with slotted spoon so they will not break or fall apart.
Cover and keep warm in some of the cooking liquid until ready
to serve, or refrigerate in liquid and reheat before serving.
Place in soup bowls and ladle soup over the matzo balls.