Loc: Groveland, CA
Gefilte Fish, etc. for Ruchie and anybody else who wants to try...
03/23/03 10:42 AM
Ruchie - Here are a few recipes I found in a Jewish Cookery section of an old recipe book:
3 lbs. fresh fish (1 lb each of whitefish, pike and carp)
2 lg onions, peeled and sliced/diced
6 c water
2 carrots sliced
2 tsp salt
1/2 tsp white pepper
2 egg beaters or egg whites
6 tbsp ice water
1-1/2 tbsp matzo meal or cracker meal
Have fish filleted but reserve head, skin and bones. Please head, skin and bones (boy, this sounds awful!) in large dutch oven. Add onions, water, carrots, s/p. Bring to boil, lower heat and simmer til fish is ready.
To Ready Fish:
Grind fish fillets finely. Put into bowl. Correct seasoning (I guess you have to do this while it's still raw). Add egg beaters/whites, ice water and matzo meal. Chop until mixture is smooth and well blended. With wet hands, shape fish mixture into balls about the size of a small baking potato. Place balls into fish stock carefully. Cover and simmer slowly for 1.5 hours. Remove cover during the last 30 minutes of cooking.
Cool fish slightly and place on a platter or put in a bowl. Strain stock over fish. Place carrots around fish. Chill. Serve w/horseradish. Makes 6 generous servings.
I remember my Mom making gefilte fish. The boys in the neighborhood used to go down to the creek in NJ and catch a carp or two and bring it to her. She would put it in a large tub of water (it was still alive, mind you) and let the water run slightly into the tub for a couple of days to purge any muddy taste from it. Are you ready for this??? Then, she would get a big claw hammer and bonk the poor little fish on the head a few times to do him in!!! I felt so sorry for the poor fish, but it sure tasted good when she had the gefilte fish all made!
Okay, here's another one:
Kartoffel Latkes (Potato Pancakes)
4 potatoes, peeled
1 tbsp grated onion
1 egg beater or egg white
1/3 c all purp flour
3/4 tsp salt
Grate peeled potatoes finely. There should be about 3 cups grated. Squeeze out some of the moisture in the potatoes. Add onion, egg, flour and salt. Beat until well blended.
Spray nonstick skilled with cooking spray and drop batter by heaping tbsp into pan and flatten. Fry until crisp on both sides. Remove pancakes and drain on absorbent paper (probably don't have to do this using cooking spray--directions were for 1/2" fat or oil in pan to fry...yuk!)
Serve hot with applesauce or fruit preserves or just sprinkled with granulated sugar. Makes 4 servings.
2 lbs pumpkin
1 c firmly packed dark brown sugar
1/2 c cider vinegar
1/4 tsp ground allspice
1/2 tsp salt
Remove skin and cut pumpkin into small wedges. Combine brown sugar, vinegar, allspice and salt. Cook until sugar is dissolved. Add pumpkin and continue simmering until tender. Spoon mixture into sterilized glass jars. Seal. Makes about 1.5 pints.
Pickled Green tomatoes
48 small green tomatoes
1 tbsp pickling spice
1 c cider vinegar
Wash tomatoes and leave whole. Do not remove stem end. Put into a brine solution made by adding 1 c salt to each 4 c water. Let stand overnight. Drain. Arrange tomatoes in a large crock or earthenware bowl. Layer tomatoes w/sprigs of fresh dill and seed heads. Place 1 clove garlic on each layer of tomatoes. Tie pickling spices in cheesecloth bag. Add vinegar, spices and 6 qts water to tomatoes. Make sure all tomatoes are covered by lacing a weighted cover on them to keep them under liquid. Cover loosely w/cheesecloth. Let stand for 2 weeks. Then pack into sterilized jars with liquid covering them. Store in a cool place for later use.
Makes 48 tomatoes.
Lokshen Kugel (Noodle Pudding)
1/2 lb broad non-egg noodles, cooked and drained and sprayed with I Can't Believe It's Not Butter Spray.
3 egg whites
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 c sugar
1/4 tsp salt
3/4 c raisins (if tolerated)
1/2 c ground nuts (if tolerated)
Spray noodles with butter spray. Blend in spices, sugar and salt. Beat egg whites til stiff but not dry and fold in. Pour into greased (Pam spray) 1.5 qt baking dish, adding one third of mixture at a time, alternating with raisins and nuts, if desired.
Bake in preheated 350 oven for 45 minutes or until set. Serve hot with or without any desired pudding sauce. Makes 6 servings.
Note: This is often varied with the addition of apples, chopped dried fruits, etc.
Meat Kreplach (Dumplings)
2 c sifted all purpose flour
1/2 tsp salt
2 egg beaters or whites
2-3 tbsp cold water
meat filling (chicken/turkey)
Sift flour w/salt and make a well in the center of the sifted flour. Add eggs and water. Mix w/hands until dough becomes a compact ball. Knead on a lightly floured board until smooth and elastic. Let stand for 1 hr. Roll out on lightly floured board as this as possible. With sharp knife, cut dough into 2 inchh squares. Top each square with small ball of meat filling (below). Moisten edges of dough, bring opposite corners together, and press firmly to shape a triangle. Then bring the other two opposite corners together to form caplike kreplach. Drop kreplach, one at a time, into boiling salted water. Simmer slowly for 15-20 min. Kreplach will rise to the top of the water when done. Serve w/gravy or in chicken soup. Makes 2 to 3 dozen.
Mix 1.5 c finely ground chicken or turkey with 1 egg beater or well beaten egg white and 1 tsp grated onion. Shape mixture into small balls about the size of a small olive.
"Anything Chocolate"...that is all!