Old World Potato Latkes

Old World Potato Latkes

Josh Ozersky’s potato latke recipe has been handed down in his family for generations.
Makes 6 to 8 servings
Ingredients:
4 large white potatoes
1 large onion
2 eggs
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Salt and ground black pepper
Canola oil, for frying
3 to 4 (2 inch) pieces chicken skin (optional)

Method:
Grate the potatoes and onion into a pulp on the finest hole of a box grater. Add the eggs, flour, baking powder, and some salt and pepper to the mixture and stir to incorporate.
Place a large skillet over medium heat with about 1/2 inch of oil. If using, add the chicken skin to the skillet and cook until deep golden brown in order to render their flavor into the oil. Remove the cook skin from the pan and discard.
Working in batches, drop the latke mixture by heaping tablespoonful into the hot oil, pressing down on them lightly to flatten them out. Cook, turning once, until golden brown and puffed, 3 to 4 minutes. Drain on paper towels and serve immediately.

Meat Kreplach

Meat Kreplach

A recipe for traditional meat dumplings.

By Joan Nathan

There are various theories to explain the tradition of eating kreplach on Purim, but no one really knows why or when the dumplings appeared on the Purim menu. Nevertheless, kreplach have become a traditional favorite dish for Purim as well as for other Jewish festivals. The following recipe is reprinted with permission from The Jewish Holiday Kitchen (Schocken Books). Meat Filling: 1 medium onion, chopped 3/4 lb. ground meat (at least half cooked) or leftover brisket, chopped 1 egg Salt and white pepper to taste Noodle Dough: 3 eggs 3/4 teaspoon salt 2 Tablespoons water 2 cups all-purpose flour

Directions:

To Make Filling:

Saute onion with ground meat. Remove excess fat.

Combine with the egg, salt and pepper to taste.

To Make Dough:

Beat the eggs slightly. Add salt, water, and enough flour to make a medium-soft dough. Knead well by hand or in the food processor. Divide the dough into 2 balls. Cover with a moist towel.

Working quickly, roll out 1 ball of dough very thin with a rolling pin and cut into 6 strips, each 1-1/2 inches wide. Then cut into pieces 1-1/2 inches square.

Place 1/2 teaspoon meat mixture on each square. Fold into a triangle and press edges together firmly, using flour to bind. Leave as is, or press together two of the ends. Repeat with the second ball of dough.

Drop into boiling water and cook, uncovered, 15 minutes.

Joan Nathan is the author of several cookbooks, contributes articles on international ethnic food and special holiday features to The New York Times, Food Arts, Gourmet, and the B'nai B'rith International Jewish Monthly.

Blintzes

Blintzes

Cream cheese pancakes

By Claudia Roden

Reprinted from The Book of Jewish Food, published by Alfred A. Knopf, Inc.
Makes 12 blintzes.
Blintzes are of Hungarian origin. Pancakes of every kind with various fillings, called "palacsinta," are common in Hungary. This one was adopted as a specialty of Shavuot, when it is customary to eat dairy dishes. It is a magnificent sweet and one of my favorites.

 

 

 

 

 

Ingredients for the Pancakes:

1 cup (150 g) all-purpose flour
1-1/4 cups (300 ml) milk
2/3 cup (150 ml) water
1 egg
1/2 teaspoon salt
1 tablespoon oil plus more for greasing the pan

Ingredients for the Filling:

1 lb. (500 g) curd cheese
1/2 lb. (250 g) cream cheese
1/2 cup (100 g) or more sugar, to taste
Zest of 1 lemon
3 egg yolks
A few drops of pure vanilla extract (optional)
3/4 cup (100 g) currants or raisins soaked in a little Brandy / Rum for 1/2 hour (optional)
2-3 tablespoons melted unsalted butter
Confectioners' sugar to sprinkle on (optional)
2 teaspoons cinnamon to sprinkle on (optional)
Sour cream to pass around
Method:
Add the milk and water to the flour gradually, beating vigorously. Add the egg, salt, and oil and beat the batter until smooth. Leave to rest for 1-2 hours.
Heat a preferably nonstick frying pan--with a bottom not wider than 8 inches (20 cm)--and grease very slightly with oil. Pour about half the pan around until its entire surface is covered with batter. The batter and the resulting pancake should be thin. As soon as the pancake is slightly browned and detached, turn it over with a spatula and cook a moment only on the other side. Continue until all the batter is used and put the pancakes in a pile.
For the filling, blend the curd and cream cheese with the sugar, lemon zest, egg yolks, and vanilla, if you like, in a food processor. Then stir in the raisins, if using.
Take each pancake, 1 at a time, put 2 heaping tablespoons of filling on the bottom half, fold the edge of the pancake over the filling, tuck in the sides so that it is trapped, and roll up into a slim roll. Place the rolls side by side in a greased oven dish. Sprinkle with butter and bake in a preheated 375 F (190 C) oven for 20 minutes.
Serve hot, dusted with confectioners' sugar and cinnamon, if you like, and pass the sour cream for people to help themselves if they want to.

Variations:

For an apple filling: Peel and core 2 lbs (1 kg) apples. Steam in a pan with the lid on and only a drop of water. Then puree and sweeten with sugar to taste, and add 1 teaspoon cinnamon and a few gratings of nutmeg.
For a cherry filling: Pit 2 lbs (1 kg) cherries and steam them in a pan with the lid on. Some mix this with 1/2 cup (75 g) ground almonds and 2 or 3 drops of almond extract.
From The Book of Jewish Food, by Claudia Roden. Copyright 1996 by Claudia Roden. Reprinted with permission from Alfred A. Knopf, Inc.

Claudia Roden is one of England's leading food writers. Her works include the James Beard Award winning The Book of Jewish Food and A Book of Middle Eastern Food.

Baked Beef Brisket

Baked Beef Brisket
Ingredients:
1 (5-pound) beef brisket
2 teaspoons salt
1/4 teaspoon ground black pepper
1 large onion, chopped
4 celery ribs, chopped
2-3 carrots, chopped
Note: I like to add 3-4 plump prunes. 
1/2 cup tomato paste
1/2 cup tomato sauce
1 tablespoon Worcestershire sauce
1 cup brewed coffee
Method:
Place brisket, fat side up, in a roasting pan. Sprinkle with salt and pepper. Top with onion, celery and carrots.
Stir together tomato paste, tomato sauce and Worcestershire sauce and pour over beef.
Bake brisket at 325*F (160*C) for 1 hour. Cover and bake 2 more hours, basting with pan juices occasionally.
Add coffee, cover and bake for 2 more hours, checking every 30 minutes for dryness.
Add 1/4 cup water if necessary.
Remove brisket from pan; let stand 20 minutes. Cut brisket across grain into thin slices using a sharp knife.
Strain pan drippings, and serve with sliced brisket.
Makes 6 to 8 servings.
The addition of the coffee makes this recipe really unique! The rich flavor it adds is distinct, yet difficult to identify.