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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.

iNosh blog ad v2

Chopped Liver

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.

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

This is the weekend to dive into Passover cooking. My goal is to tackle a couple of family recipes and post them here: Passover teglach and chopped liver. I’m also going to make ingberlach, matzo granola and eingie.

My mother would save up chicken livers and chicken fat throughout the year. Her freezer was dotted with tiny plastic bags, each carrying the livers and fat from two chickens–the number that she would put on the rotisserie every Friday. I know that chopped liver isn’t everyone’s favorite, but it was a regular appetizer in our family’s house and I feel compelled to document the process. It’s rare that I buy a whole chicken anymore, so this morning I’m headed out into Northern Virginia in search of chicken livers and schmaltz.

For more Passover recipes, look under “Categories” off to the right on this page.

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!

 

Valentine’s Breakfast

 

If your stumped for what to make your loved ones for breakfast tomorrow, here are links to a couple of ideas from last year. ❤

Heart-shaped pancakes.

Heart-shaped sandwiches.

Cinnamon Rolls

When it’s a holiday weekend, we like to make the dough the night before, and then have them ready to make and bake the next morning.

Cinnamon Rolls

Proof the yeast:

  • 2-1/4 tsp. yeast (1 package)
  • 3 Tbs. sugar
  • 1/2 c. warm water

Stir in:

  • 2 Tbs. butter, melted
  • 1/2 c. milk, lukewarm
  • 1 egg
  • 1-1/2 tsp. salt

Add and knead for 10 minutes:

  • 3 t0 3-1/2 c. flour

Cover and let rise for 1 hour or in the refrigerator over night.

Roll out the dough into a 12″ x  9″ rectangle.

Brush with:

  • 1-1/2 Tbs. melted butter

Mix together and sprinkle on top:

  • 1/3 c. brown sugar
  • 2 tsp. cinnamon
  • 1/2 c. raisins
  • 1/2 c. chopped pecans

Starting with the long side, roll up the dough. Slice it into 12 pieces and place, cut side down, into an 11″ x 7″ pan. Let rise for 1 hour. Bake at 400 degrees for 18-20 minutes.

When it comes out of the oven, mix together and cover with:

  • 1-1/4 c. confectioners sugar
  • 2 Tbs. melted butter
  • 3-4 Tbs. milk