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Joys of Cooking in Growing Kosher Food Library
Jewish cook books pub-
lished in recent months are
beginning to fill many shelves.
An entire library is develop-
ing into this classification.
The cook books now avail-
able fill many needs and are
proving a great help to the
housewife, especially to new-
lyweds.
Even the Jewish Publica-
tion Society of America which
specializes in Jewish histor-
ical and classical material,
has issued a ,cook book. The
,JPS volume, "Jewish Cook-
ing Around the World," is a
splendid product containing
recipes for many occasions,
collected and provided in a
well edited book by Hanna
Goodman. An appropriate in-
troduction was written by her
husband, Rabbi Philip Good-
man, himself eminent for
many important anthologies.
The JPS volume contains
a number of valuable Hanuka
recipes, including the follow-
' ing:
CHICKEN FRICASSEE WITH
MEATBALLS
2 tablespoons margarine
chicken giblets
2 large onions, chapped
1/2-pound chicken, cut in eighths
2 carrots, diced
2 celery stalks, sliced
salt and pepper to taste
1 /2 teaspoon powdered sugar
1 garlic clove, mashed
3'parsley sprigs
1 bay leaf
broth or water
In a large fryer melt the mar-
garine, and add the giblets and
onions; saute over low heat for
30 minutes. Add the chicken
pieces and the vegetables. Sprin-
kle with the salt and pepper,
ginger, garlic, and paprika. Add
the parsley and bay leaf. Add
broth or water to cover, bring
to a boil, lower heat, simmer for
1 hour. Add the meatballs, and
continue to cook for another 30
minutes. 6. servings as main
course or 10 as entree.
Meatballs
1 pound ground meat
1 egg, beaten
1/4 cup cornflake crumbs
1 /4 cup tomato juice
2 tablespoons onion soup mix
1 tablespoon parsley, chopped
Mix well the meat with the
egg and the rest of the ingred-
ients. Form into -small bolls, and
drop them on top of the chicken
fricassee.
•
•
•
PRUNE PUDDING
5 eggs, separated
1/2 cup sugar
1 cup pitted prunes, sliced
4 ounces unsweetened choco-
late, grated
1/2 pound almonds, chopped
3 tablespoons bread crumbs or
matzoh meal
2 teaspoons vanilla
Beat the egg yolks with the
sugar until lemon-colored. Add
the prunes, chocolate, almonds,
crumbs, and vanilla.
Beat the egg whites until stiff,
and fold gently into the prune
mixture.
Grease a mold or a glass bak-
ing bowl, and spoon the pudding
into it. Cover the top with foil,
securing it all around.
Place the bowl with the pud-
ding on a trivet standing in a
kettle with water reaching the
top of the trivet. Cover the ket-
tle and steam the pudding for 2
hours over very low heat. Make
sure there is always enough wa-
ter in the kettle.
The pudding can be prepared
the day before serving and re-
heated in the kettle. Be sure to
put it on a trivet. Serve with the
wine sauce. 8 servings.
Wine Sauce
1 cup white wine
1/2 cup sugar
3 egg yolks
1 teaspoon vanilla
In the top of -a double boiler,
put the wine, sugar, and egg
yolks. Place in the, top of -the
boiler on the lower part which
has water reaching to the bot-
tom of the top part. Cook the
sauce, stirring constantly until
thickened. Add the vanilla. This
can be served hot or cold over
the pudding.
•
•
•
FRUIT LATKES
2 cups flour
1 /2 teaspoon salt
3 teaspoons baking powder
1 egg, beaten
2 ;3 cup orange juice
1 can pie-sliced apples or 1
can pineapple chunks
oil for frying
confectioners' sugar
Sift together the dry ingred-
ients. Add the egg and the or-
ange juice. Beat well. Batter will
he heavy. Add the well-drained
fruit of your choice. Drop by
spoonfuls into deep oil at 375°.
Fry until brown. Drain . on paper
THE DETROIT JEWISH NEWS
44—Friday, Dec. 6, 1974
toweling. prinkle with confection-
ers sugar.
• • •
Israel has a goodly portion
of recipes and explanatory
comments on her food in a
volume on Middle East cook-
ing. With pages devoted to
the Israelis in "Middle East-
ern Cookery" (101 Produc-
tions), compiled by Bella
Zane, the book also contains
recipes from Persia, Turkey,
Armenia, Syria, Lebanon
and north of the Sahara.
The Israel section, like the
rest of the book, is lavishly
illustrated with imaginative
drawings of the country's
legends and people. Each
chapter is prefaced with a
brief history of the culinary
customs of that area.
The publication of the book
comes at an appropriate time
in our economic situation.
There are many meatless
recipes calling for protein-
high legumes. The recipes in-
clude many one-pot meals,
and most of the meats used
are chicken or inexpensive
cuts of lamb.
"Middle Eastern Cookery"
contains 165 intriguing reci-
pes from appetizers through
desserts.
Included in the "Middle
East Cookery" are the fol.
lowing culled from the Israel
section:
1 /2 t. baking powder
Mix well. Drop by teaspoon
into very hot oil (475') in skillet.
Brown well on both sides. May
be frozen by placing pancakes
between layers of aluminum foil.
When ready to serve, reheat, un-
covered, in 450° oven until cris-
py. Serve with apple sauce.
•
•
•
OVEN-FRIED POTATOES—P
Serves six
In shallow baking dish, place:
2 lbs. potatoes, peeled and
sliced
2 onions, sliced thin
1 t. chopped parsley
1 t. salt
pepper to taste
Dot with:
3 T. vegetable shortening
Add:
I cup boiling water
'Sprinkle with:
paprika
Bake 400', 40 minutes or until
brown and crusty on top and wa-
ter is absorbed.
•
•
•
POTATO PUDDING'
Combine in bowl:
3 eggs, beaten until thick
3 cups grated, drained potatoes
1/2 cup flour •
1 /2 t. baking powder
1 1/2 t. salt
1 /8 t. pepper
3 T. grated onion
4 T. melted chicken fat
Grease baking dish — place
above mixture in deep pan and
bake 375° 60 minutes or until
brown and crusty.
•
•
•
Added to the bookshelves
with the many Jewish cook-
books is the Dial Press book,
"The Best of Jewish Cook-
ing," edited by Phyllis
Frucht, Joy Rothschild, and
Gertrude Katz. They had the
cooperation of the Ladies
Auxiliary of Temple Israel,
Maywood, N. J. With an ex-
planatory introduction by
Prof. Paula Hyman, and de-
lightfully illustrated with
drawings by Shelly Sachs,
this volume adds meritori-
ously to the collection of
recipes that enrich the Jew-
ish cook's library.
The sisterhood members
who contributed to the collec-
tion of those recipes are giv-
en full credit in an appended
list.
A special section devoted
to Hanuka in this volume in-
There is great satisfaction cludes the following: . _ _
APPLE LATKES
for the Jewish housewife in
2 large tart apples (cored)
creativity for the home via
1 /4 cup brown sugar
/4 teaspoon cinnamon
the kitchen. It is understand- 1 1 1/2
cups flour (sifted)
able, therefore why Stephen
1 tablespoon sugar
1 teaspoon baking powder
and Ethel Longstreet call
salt
_
their book "The Joys of Jew-
1 egg (beaten)
ish Cooking" (Doubleday).
In an introduction to their
book Stephen Lcngstreet
states:
"Both of us in our many
travels—as dedicated feeders
— ("Appetite is the best
sauce") took time to try the
often full cuisines during our
wanderings into various parts
of the world. In 30 years.
we. discovered we had piled
up filing ' cases of Jewish
world recipes, local cookery
histories from im erchant
princes to village tailors and
artisans. Also a collection of
handwritten manuscripts by
cooks famous and unknown,
by chefs and grandmother—
rabbis' wives, out-of-print
texts on foods and the mem-
ory of old folk. Friends of
our families."
In the Longstreet ,volume
there are numerous recipes
for all holidays, and Hanuka
benefits from these:
.
POTATO PANCAKES
4 large potatoes, grated
3 tablespoons matzah meal
3 eggs, beaten
1 teaspoon salt
1/4 -teaspoon pepper
1 teaspoon onion powder
oil for frying
Care should be taken to have
all the ingredients ready for im-
mediate use before grating the
potatoes. (Grated potatoes that
are left standing turn brown.) It
is desirable to use 2 pans at the
same time to expedite frying the
pancakes.
Grate the potatoes, and squeeze
out as much water as possible.
Mix the grated potatoes, matzah
meal, eggs, salt, pepper, and on-
ion powder. Heat oil in a frying
pan. When the oil is hot, drop
the potato mixture by table-
spoons into the oil. Fry on both
sides until brown. Remove from
the oil, drain on paper toweling.
The pancakes can be fried in
advance and frozen. Before serv-
ing, lay the pancakes in one
layer on a foil-lined cookie sheet
and reheat in a 375° oven for
about 20 minutes. Serve with ap-
plesauce. 6 servings.
•
•
•
BEEF IN SAUERKRAUT SAUCE
Rinse once in cold water, drain
and set a-side:
1 32-ounce jar sauerkraut
PICKLED BEETS
Brown on all sides in:
1 pound beets, cooked, sliced
3 tablespoons rendered beef fat
(reserve cooking liquid)
1 3- to 4-pound beef brisket
1 tablespoon mixed pickling
(or any economy-size cut of
spices,
beef)
1 tablespoon cider vinegar
Remove promptly and set
Drain liquid from beets into
aside. In a separate skillet gent- a saucepan; to this add pickling
ly brown until transparent in:
spices and vinegar. Heat to boil,
-1 tablespoon rendered beef fat lower heat; simmer 5 minutes.
2 large onions, thinly sliced
Place beets in a bowl. Strain
Add and. mix well:
beet liquid over and chill 4
reserved sauerkraut
hours. 6 servings.
2 large apples, grated
•
•
*
2 medium potatoes, grated
GIANT LATKE (POTATO
1 tablespoon brown sugar
PANCAKE) AND APPLESAUCE
2 bay leaves, crumbled
4 medium potatoes
1 /0 teaspoon each salt and
1 onion
caraway seeds
2 eggs, beaten
/2
teaspoon
freshly
ground
3
1 teaspoon salt
black pepper
1 /8 teaspoon pepper
Place half of mixture in bot-
3 tablespoons flour
tom of heavy saucepan or Dutch
1 /2 cup oil or chicken- fat
oven. Lay brisket on top and
applesauce
cover with remaining sauerkraut
Peel, grate potatoes and onion
mixture.
into
a bowl. Stir in eggs. Add
Pour in:
salt, pepper, and flour to thicken
1 cup beef broth or water
batter
Heat 2 table-
I cup dry white wine (option- spoons slightly.
in a medium shallow
al; if not using, add water skillet. oil
Pour
batter,
and spread.
or broth)
Cook over moderate heat until
Cover and simmer over low well
browned
on
one
side. Slide
fire, stirring and basting fre- out of pan onto large plate.
quently, 2 hours or until meat is er with another plate and Cov-
flip
tender. Add additional water or over. Slide back into pan, brown
broth during cooking if needed. other side. Repeat as long as bat-
Place meat on a large heated ter holds' out, adding more oil
platter, slice and surround with when needed. Cut pancakes into
sauce. Serves 4 to 6.
wedges. Serve with applesauce.
•
-
•
•
For the traditional latke, just
"The Kosher Gourmet Cook- drop mixture by tablespoonfuls
book" by Mildred Miller and into oil, fry until brown and
crisp, turning once. 6 servings.
Bascha Snyder, an intoduc-
tion by Rabbi Israel Kazis
(published by Eriksson), al-
ready reviewed in The Jew-
ish News (Nov. 22) contains
many recipes suitable for
Hanuka, including these:
POTATO PANCAKES
Peel -and grate:
4 very large potatoes
Drain off half liquid. Add:
1 egg
1 T. salt
dash pepper
1 T. flour
2 t. grated onion
ally, stirring, and cheese. Stir un-
til melted. Place leeks in cas-
serole with cheese sauce. Cover
lightly with bread crumbs. Bake
in moderate -oven 15 minutes.
Serve with entree. 6 servings.
•
•
•
•
•
LEEKS
12 leeks
cup margarine
3 tablespoons flour
ft/4 teaspoon salt
1 /8 teaspoon pepper
4 egg yolks, lightly beaten
1/2 cup grated Swiss cheese
Bread trumps
Preheat oven to 350°. Cut leeks
in 1-inch lengths, include part of
green tops. Cook until tender in
water; drain, saving cooking li-
quid. Melt margarine in small
saucepan, add flour, 1 cup of the
cooking liquid; cook, stir con-
stantly until thick. Add salt and
pepper, beaten egg yolks ,gradu-
1 /4
1 cup milk
1 tablespoon butter (melted)
Slice apples thinly with-out
peeling. Sprinkle with brown su-
gar and cinnamon; set aside. Sift
tog-ether flour, sugar, baking
powder and salt into a mixing
bowl. Combine egg, milk and
butter; stir into flour mixture to
form a thin hatter. Heat a
greased frying pan and pour, in
a tablespoonful of batter. Place
a slice of apple in the center and
top with another large table-
spoonful of batter. Cook over
moderate heat until lightly
browned. Turn carefully to brown
other side. Serve with sour
cream. Makes about 12 medium-
sized pancakes.
•
•
CHEESE LATKES
3 eggs (well beaten)
1 cup milk
1 cup pot cheese
1 cup matzoh meal
salt
72
teaspoon cinnamon
3
1 tablespoon sugar
Butter (to grease pan)
Beat together the eggs, milk
and cheese. Combine the remain-
ing ingredients and add to egg
mixture; blend well. Drop by
spoonfuls into a hot, well-but-
tered frying pan or griddle and
brown- on both sides. Serve hot
with sour cream, applesauce.
• • •
ZUCCHINI LATKES
2 small zucchini
3 tablespoons pot cheese
Salt
Freshly ground pepper
3 tablespoons matzoh meal
1 egg
Slice zucchini and boil for 10
minutes in small amount of wa-
ter (low flame). Drain. Mash
zucchini and mix in remaining
ingredients. Fry in pure vege-
table oil. Serves 4.
Note: Do not use blender. It
makes too watery •a mixture.
•
SPINACH OMELET
3 tablespoons pure olive
onion (thinly sliced)
10 eggs
1 cup raw spinach (finely
c hopped) ( 1/2 pound)
1 tablespoon parsley (chb,
1 small clove garlic (crux
1 /2
Salt
Freshly ground pepper
Preheat oven to 350°. H
in 10 inch heavy- skillet. A
ion; saute until onion is
and golden brown. In large
combine remaining ingr
With wire whish or fork,
until well blended. Turn
with onion. Cook over
lifting from bottom with a
ula as the eggs set. Ba
covered, 10 minutes, or unto
is set. With spatula, loosen
bottom and around edge
slide on-to serving platte
into wedges. Serves 4 -6.
•
•
•
THREE BEAN SALA
1 (10 ounce) package fr
cut green beans
1 (10 ounce) pac,
cut wax beans
1 (1 pound) can
beans (drained)
1 green pepper (sliced)
1 /2 red onion (thinly she
2 /3 cup vinegar
1 /2 cup sugar
3 /2 cup pure vegetable oil
1 clove garlic (split)
Salt
1 /2 teaspoon Worchestersb'
sauce
Freshly ground pepper
Cook green and wax 7
Drain and cool. In large
combine beans, kidney
green pepper and. onion.
with tight-fitting lid, co
vinegar, sugar, salad oil,
salt, Worcestershire sauce
pepper; shake vigorously. D
garlic. Pour over bean mi
toss until well combined.
8 -10.
the gilt
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