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Archive for October, 2011

Bialys

Bialys were once the life-bread of Bialystok, Poland. They resemble a bagel, although the hole does not go all the way through—the depression is usually filled with minced onions and poppy seeds. Also, bialys, unlike bagels, are not boiled prior to baking. A terrific read about the history of this special bread is The Bialy Eaters: The Story of a Bread and a Lost World, where the author, Mimi Sheraton, sets out to find an authentic bialy in Bialystok, only to find that nearly all of the original bakers are gone.

This also makes an exceptionally good pizza dough. After the first 2-hour rise, punch down, let rest for 10 minutes, then shape into pizza doughs.

The flattened rounds of dough at the end of their rise.

Grease and flour a 2″ glass, then press into the risen dough.

These are filled and ready for the oven.

Sliced and toasted. Bialys are good with butter, cream cheese, lox, jam, or…?

If you’d enjoy the recipe, please visit the Apple iTunes store to download my app, iNosh. Here’s the link for that:

https://itunes.apple.com/us/app/inosh/id777362589?ls=1&mt=8

I’m donating half of the proceeds to Mazon, A Jewish Response to Hunger.

And here’s a preview of some of the content on the app. For now, it’s only available for iPad users.

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This is a second posting of my family’s mandel bread recipe, baking them today from my new home in Virginia.

Mandel bread is another of those Jewish staples, something that you’ll often see at an oneg Shabbat (a social gathering after temple services) or for the high holidays. They are crisp, light, butter cookies, which are twice-baked; something like biscotti but much more delicate. The name comes from mandelbrot which means almond bread. While some bakers put almonds in their mandel bread, my mother was partial to pecans. This is her recipe. If you compare what follows to her recipe card, you’ll notice that I’ve increased the salt a bit, since Ruth used salted butter and I prefer unsalted for baking.

If you’d enjoy the recipe, please visit the Apple iTunes store to download my app, iNosh. Here’s the link for that:

https://itunes.apple.com/us/app/inosh/id777362589?ls=1&mt=8

I’m donating half of the proceeds to Mazon, A Jewish Response to Hunger.

And here’s a preview of some of the content on the app. For now, it’s only available for iPad users.

iNosh blog ad v2

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Our first house, a log home in Ft. Collins, Colorado, had grapes growing out back by the car port. They were concord grapes, which are intensely flavorful—most known for grape juice—but not terrific as table grapes. My grandfather favored a grape pie, and I’m sharing the recipe here. The pie has an extremely intense flavor. Doug and I turned our harvest into grape conserve, which was my first try at production scale canning. Our friend Joyce was visiting and we put her to work, helping to cook the grapes, run them through the food mill, slice the fruit and can the conserve. The resulting conserve is wonderfully tart and complex, and really terrific on a biscuit.

Concord Grape Conserve (makes about 3 half-pint jars)

  • 2 lbs. concord grapes (to make 1-3/4 c. pulp)
  • 1-3/4 c. sugar
  • 1 medium lemon, cut off the ends, slice very thin, cut into quarters
  • 1 small orange, cut off the ends, slice very thin, cut into quarters
  • 1/4 c. raisins (optional)

Wash the grapes (wash them very well if they are not organic), and remove the stems. Place the grapes in a saucepan and add 2 tablespoons of water. Cook over a medium heat, stirring occasionally, until the seeds come free from the grapes. Run the grapes through a food mill to remove the skins and seeds, leaving you with the pulp. Clean out your saucepan. Measure the pulp, return to the pan, and add an equivalent amount of sugar.  Add the lemon and orange slices, and raisins if you like. Cook into the mixture becomes slightly thick and dark, and sheets off the spoon. Place into hot, sterilized jars, water process for 10 minutes.

Papa’s Favorite Grape Pie

  • 1 quart concord grapes
  • 3/4 c. sugar
  • 1-1/2 Tbs. lemon juice
  • 1 Tbs. grated orange rind
  • 2 Tbs. tapioca
  • graham cracker crust

Wash and stem the grapes, cook over medium heat until the seeds come loose. Run through a food mill, discarding stems and peels. Combine grape pulp with remaining ingredients and pour into a prepared graham cracker crust, then chill until set. Serve with whipped cream.

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These are best when served right from the pan, and plopped into a bowl of chicken soup.

My mom would make kreplach every Yom Kippur. I don’t think I’d tasted one in over 20 years, but in my mind I could TASTE them, and finally I broke down and made some. With thanks to Cousin Betty and sister Maralee for helping to jog my memory, since all I had was a scrawled note of my mother’s with the recipe for the dough.

Every culture has their dumplings: pierogi, gyoza, wonton. The Jews have their kreplach. The triangular kreplach from my mother’s kitchen are made with a dough that is part mashed potato and part noodle. For the frugal-minded cook, a little piece of a leftover roast is the basis for the filling. They are first boiled, then fried, and there is nothing better.

Fry these until they are nicely browned and crisp.

 

Gently boil for 5 minutes before frying.

If you’d enjoy the recipe, please visit the Apple iTunes store to download my app, iNosh. Here’s the link for that:

https://itunes.apple.com/us/app/inosh/id777362589?ls=1&mt=8

I’m donating half of the proceeds to Mazon, A Jewish Response to Hunger.

And here’s a preview of some of the content on the app. For now, it’s only available for iPad users.

iNosh info

iNosh blog ad v2

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