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Archive for the ‘Jewish food’ Category

Here’s a great Passover treat to enjoy with your morning coffee, or to send with your kids for a school snack. The granola bars are very soft, and benefit from being refrigerated.

 

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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Chopped Liver

  • 1-1/4 pounds of chicken livers (about 3 cups)
  • 2 large onions, sliced (doesn’t have to be pretty since they will be ground)
  • 4 eggs, hard boiled
  • 4-6 Tbs. schmaltz (chicken fat), or olive oil
  • salt to taste

Render the chicken fat until the gribenes are golden brown. Remove the gribenes and set them aside. Set aside the rendered chicken fat.

If you have a lot of schmalz, use a tablespoon or two to saute the onions and livers. Cook until the onion is soft and the livers are cooked through.

Grind the livers, onions, gribines and eggs. Add 4 tablespoons of schmalts– and more if you like your chopped liver a little more moist. Season with salt. Refrigerate. Serve an a appetizer with matzo, or as a matzo sandwich.

Schmaltz. It adds a distinctive, rich flavor to the chopped liver.

These tasty bits are the gribenes. My grandfather Max loved them. If you don't eat them all, grind them in with the rest of the ingredients.

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Our Teiglach is served on a pretty glass plate. The family helps themselves with their fingers, pulling apart the sweet, sticky pieces.

I just made this for the first time in over 20 years. My grandmother, Mollye, in her later years, would have me come over to help make the dough and to lift the pot to pour out the hot teiglach onto the board. The weirdest step in her process is when she would go to my grandfather’s liquor cabinet, take out a bottle of bourbon, pour a little into her hands and then pat down the board. I don’t understand it—yet I do continue the tradition.

 

Form the dough into 1/2″ coils, then cut into 1/2″ pieces.

Boil the dough for 10 minutes to set their shape.

Give the dough a gentle stir every 8-10 minutes.

Pour the cooked teiglach out onto a board to cool–but first pat down the board with a little whiskey!

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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Happy Purim

Wishing everyone a happy Purim next week, with a reminder to pick up a little bag of poppy seeds for this delicacy, which I’m re-posting from last year. Please click here.

And for the cookie-dough recipe, click here.

Chag sameach!

 

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Bagels

Do you have flour and yeast in the house? Have you got a little honey and salt? In less than an hour and a half, you could take fresh bagels out of your oven.

Leave room for the bagels to expand in the boiling water.

What’s for supper? Last night it was toasted bagels topped with pastrami and swiss, broiled until the cheesse melted. Doug topped his with brown mustard. Served with a side of pea pods and cucumber spears.

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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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.

iNosh blog ad v2

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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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