Read The Art of Jewish Cooking Online
Authors: Jennie Grossinger
Tags: #Cooking, #Regional & Ethnic, #Jewish & Kosher, #Holiday, #General
The Art of Jewish Cooking (18 page)
Roll out as thin as possible and spread with one of the fillings. Roll up like a jelly roll, brush with oil or melted butter. Bake in a 350° oven 45 minutes. Cut into 1-inch slices while hot. Makes about 36.
CABBAGE
:
6 cups finely shredded cabbage
½ cup minced onions
⅓ cup butter or chicken fat
1½ teaspoons salt
¼ teaspoon pepper
2 teaspoons sugar
Cook the cabbage and onions in the butter or fat over low heat 25 minutes, mixing occasionally. Stir in the salt, pepper and sugar. Cool. Roll up in strudel dough. Serve with main courses.
:
1½ pounds calf’s liver
1 cup diced onions
½ cup chicken fat
1½ teaspoons salt
¼ teaspoon pepper
Cube the liver and cook it with the onions in the chicken fat until the liver loses its redness. Chop the liver (use the fat remaining in the pan, too). Add the salt and pepper. Spread on the oiled strudel dough and roll up. Make 4 small strudels with this filling.
:
2 pounds sauerkraut
¼ cup minced onion
4 tablespoons butter or chicken fat
2 teaspoons sugar
¼ teaspoon pepper
Rinse the sauerkraut in cold water and drain. Cook the sauerkraut and onions in the butter or fat for 15 minutes. Stir in the sugar and pepper. Cool. Spread on strudel dough and roll up. Serve with main courses.
:
1 cup fine bread crumbs
1½ cups ground nuts
4 cups chopped apples
2 tablespoons grated lemon rind
2 tablespoons lemon juice
1 cup seedless raisins
½ cup sugar
2 teaspoons cinnamon
Sprinkle bread crumbs over half the oiled, stretched dough. Sprinkle the nuts over it and spread evenly with the hand. Mix the apples, lemon rind, lemon juice and raisins together. Spread over the nuts. Sprinkle with the sugar mixed with the cinnamon. Roll up.
:
1 pound prunes, pitted
1 pound dates, pitted
1 cup candied mixed fruit
1 whole lemon
2 cups walnuts
4 tablespoons sugar
2 teaspoons cinnamon
Grind the prunes, dates, candied fruit, lemon and walnuts in a food chopper. Divide the strudel dough in two. Spread the rolled dough with oil and use half the fruit mixture for each. Roll up, brush with oil and sprinkle with a mixture of sugar and cinnamon.
:
1½ cups finely ground nuts (except peanuts)
4 cups canned sour red cherries, pitted and drained
1 cup sugar
Spread the nuts over half the oiled strudel dough and cover with the cherries. Sprinkle with the sugar. Roll up.
:
1 pound ground poppy seeds
¾ cup honey
½ cup light cream
½ cup currants
1 tablespoon grated lemon rind
3 tablespoons melted butter
Cook the poppy seeds, honey, cream and currants until thick. Stir in the lemon rind and cool. Spread on the oiled strudel dough and roll up. Brush with the butter.
:
4 cups chopped walnuts
2 cups chopped apples
1 cup sugar
2 teaspoons cinnamon
3 tablespoons grated lemon rind
Spread the nuts on half the oiled dough and cover with the apples. Sprinkle with the sugar mixed with the cinnamon and lemon rind. Roll up.
This strudel is also good made in thin rolls, so divide the dough into four, if you like, and make 4 small strudels.
:
3 cups shredded coconut
2 cups ground nuts
2 cups fruit preserves
For this recipe (because coconut is very rich), it is advisable to make 4 small strudels. Mix the coconut, nuts and preserves together and spread ¼ amount on each piece of oiled dough. Roll up.
:
2 eggs
½ cup sugar
½ pound pot cheese
½ pound cream cheese
1 teaspoon vanilla extract
3 tablespoons dry bread crumbs
Beat the eggs and sugar until thick. Add the pot cheese, cream cheese and vanilla. Continue to beat until smooth.
Sprinkle the bread crumbs over half the oiled strudel dough and spread the cheese mixture over it. Roll up.
Chopped eggs and onions
Dairy potato soup
Baked salmon
Baked potato
Mocha torte
Coffee or tea
Jennie’s herring salad
Cheese blintzes with sour cream
Yeast crumb cake
Coffee or tea
Dairy split pea soup
Fried fish
Mushrooms in sour cream
Apple fritters
Coffee or tea
Cold borsch
Lemon fish
Sweet-and-sour red cabbage
Noodle kugel
Coffee or tea
Baked herring and potatoes
Rice-stuffed cabbage
Butter cake
Coffee or tea
Lentil soup
Roast tongue
Roast potato
Prunes and beets
Cookies
Tea or black coffee
Barley-bean soup
Baked veal chops
Sweet-potato tzimmes
Fried eggplant
Apple strudel
Tea or black coffee
Flanken soup
Boiled flanken
Boiled potato
Horseradish
Grapefruit or melon
Tea or black coffee
Herring forshmak
Noodle-stuffed duck
Tzibbele kugel
Applesauce
Sponge cake
Tea or black coffee
Tomato soup
Stuffed breast of veal
Potato stuffing
Honeyed carrots
Mandelbrot
Tea or black coffee
Gefilte fish
Chicken soup with mandlen
Baked chicken
Potato kugel
Carrot-and-apple tzimmes
Honey cake
Tea or black coffee
Chopped liver
Meat cholent
Cucumber salad
Cookies
Tea or black coffee
CEREMONIAL PASSOVER FOODS
Boiled carp with horseradish
Roast turkey
Mixed-fruit tzimmes
Beet salad
Potato-flour sponge cake
Tea or black coffee
Passover borsch
Matzo brie
Applesauce
Tea or coffee
Chopped eggs and onions
Chremsel and sour cream
Fluffy walnut cake
Tea or coffee
Rosh Hashonah (Jewish New Year)
Fresh sliced pineapple
Chicken soup with kreplach
Roast turkey
Sweet potato royal
Bean panache
Cucumber salad
Cranberry sauce
Honey cake
Taiglach
Challah
Assorted nuts
Tea or black coffee
Gefilte fish with beet horseradish
Chicken soup with liver balls
Roast beef
Kishke
Cauliflower
Wilted red-cabbage slaw
Apple cake
Taiglach
Dates and figs
Challah
Tea or black coffee
Chilled tomato juice
Gefilte fish with beet horseradish
Barley-bean soup
Roast stuffed goose
Noodle-apple pudding
Braised kale
Pickled vegetable salad
Pineapple chiffon pie
Challah
Assorted nuts, dates and figs
Tea or black coffee
Cranshaw melon
Celery and olives
Gefilte fish with horseradish
Potage à la Reine
Cornish hen with wild rice
Cauliflower
Brussels sprouts
Beet salad
Mandelbrot
Challah
Assorted fresh fruits
Tea or black coffee
Chanukah is one of the most joyous Jewish holidays. It is a holiday which is celebrated by lighting of the Chanukah candles, giving of gifts to children, spinning the
dreidel,
and it is one that brings out the joy of family living.
In the way of food, potato
latkes
(pancakes) and
kreplach
are the order of the day. Because this is an eight-day holiday, we are not giving you any single menu but suggest experimenting with a variety of dishes suitable for festive occasions in the winter. Traditionally, the custom was to consume vast quantities of potato pancakes while the elders and children had fun spinning the
dreidel.
Chopped eggs and onions
Cabbage borsch
Stuffed breast of veal
Leaf spinach
Mixed-fruit tzimmes
Dill pickles
Hamentaschen
Assorted nuts
Tea or black coffee
Petcha
Chicken soup with mandlen
Baked chicken
Noodle kugel
Green peas
Cole slaw
Stewed prune compote
Hamentaschen
Dates and figs
Tea or black coffee
See also
SOME SUGGESTED MENUS
,
this page
Half grapefruit
Celery and olives
Gefilte fish with beet horseradish
Meat borsch
Roast pullet
Fresh asparagus
Potato kugel
Hearts of lettuce with Russian dressing
Passover macaroons
Assorted nuts
Matzos
Tea or black coffee
Spanish melon
Chicken soup with knaidlach
Pot roast with vegetables
Matzo farfel
Honeyed carrots
Cole slaw
Sponge cake
Matzos
Fresh fruit bowl
Tea or black coffee
(
DAIRY DISHES ARE FAVORED DURING THIS TWO-DAY HOLIDAY
)
Cantaloupe
Vegetarian chopped liver
Scotch barley soup
Baked stuffed brook trout Meunière
Asparagus
Fresh baby lima beans
Tossed salad with French dressing
Blueberry pie
Assorted nuts
Tea or coffee
Fresh grapefruit cup
Split pea soup
Sweet-and-sour fish
Creamed beets
Mushroom piroshki
Cucumber salad
Date-nut torte
Fresh fruit bowl
Tea or coffee
Fresh fruit cocktail
Gefilte fish with beet horseradish
Chicken soup with noodles
Pot-roasted chicken
Sweet-potato-and-prune tzimmes
String beans
Hearts of lettuce and tomato salad
Applesauce
Almond squares
Challah
Assorted nuts
Tea or black coffee