14 minute read
CHAPTER FIVE Recipes Рецепты
from Neshama: Inspiration for Such a Time as This: A Collection of Stories, Recipes, Poems and Other
RECIPES Рецепты
Apple Pudding Cake by Polina Vladimirsky
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Beets & Noodles by Larisa Silnicky
Chicken Marbella by Arianne Waschler
Coconut Almond Macaroons by Deborah Hedges
Kugel by Deborah Adler
Lemon Pound Cake by Leslie Kessler
Dessert Sweet Sausage by Zhana Zemskova
Pumpkin Zucchini Supreme by Nina Sznurman
Scandinavian Almond Bars by Heather Ficke
Shliskas by Aryeh Baronofsky
Special Salmon by Deborah Peeples
Strudel by Svetlana Lyakovetskaya
Этот рецепт можно делать на любые праздники и торжества.
Ингредиенты 3 яйца 3/4 стаканa сахара (можно использовать меньше; 1/2 стакана для менее сладкого варианта) 3 столовые ложки сметаны 1 стакан муки ½ чайной ложки соды 5-6 зеленых яблок (Granny Smith) очищенные и нарезанные небольшими ломтиками.
Приготовление Разогрейте духовку на 350° F Взбить яйцa, и смешать со сметаной и сахаром. Добавить муку и соду, хорошо перемешать и засыпать яблоки, чтобы все яблоки были “окутаны” тестом, (тесто должно быть жидким). Выложить в форму для запекания и печь в духовке от 60-90 минут.
Я надеюсь Вам понравится этот пирог!
Apple Pudding Cake
Polina Vladimirskaya, JSSA Care Manager
This cake recipe can be made for any occasion and celebration.
Ingredients 3 eggs ¾ cup of sugar (can use less; ½ cup for a less sweet version) 3 Tbsp of sour cream 1 cup of flour ½ tsp of baking soda 5-6 Granny Smith apples; peeled and cut into small pieces / thin slices
Direction Preheat the oven to 350° F. Whisk the eggs and mix in the sour cream and sugar. Add flour and baking soda, mix well, and add in the apples. Stir together so that all the apples are covered in the dough mixture (the dough must have a liquid consistency). Pour into a glass (Pyrex) baking dish and cook for 60-90 minutes.
Beets & Noodles
Larisa Silnicky, Holocaust survivor from Ukraine
My contribution to the Book Project begins with one of my favorite jokes:
A young Jewish boy decided to get married. Alas, every girl he brought home was rejected by his mother. The boy went to his Rabbi and asked the wise man: “How do I find a woman who my mother will approve of?” The Rabbi instructed the boy to “seek out a woman who strongly reminds him of his own mother.” After some time, the boy found a girl that suitably reminded him of his mother, and he was ready to propose. A week later, the boy saw his Rabbi who inquired about the introduction of his beloved to his parents. He responded with frustration: “My mother loved her, but my father couldn’t stand her!”
I like to brag—I love Dina, my daughter in law, and so did my late husband. Dina is a very successful caterer and she recently brought me a new dish of noodles with beets. I liked it so much that I asked her for the recipe, and I am passing it along for all to enjoy.
Ingredients 1 package tagliatelle noodles (or fettuccine) 2-3 whole beets, peeled 1 cup lemon juice 2-3 cloves garlic Olive oil Salt and Pepper Feta or Goat Cheese
Directions 1. Boil noodles and drain. 2. Bake beets wrapped in aluminum foil, then cut in small squares when cooled. 3. Puree in blender: beets, salt and pepper to taste, lemon juice, garlic cloves, liberal splash of olive oil. 4. Add beet sauce to noodles, toss to coat. 5. Sprinkle with feta or goat cheese.
Enjoy!
Chicken Marbella
Arianne Waschler, JSSA Care Manager Supervisor
This is a dish I look forward to every Rosh Hashanah as it represents a sweet, delicious new year to me!
Serves 10 portions
Ingredients 4 chickens, 2 ½ pounds each, quartered 1 head of garlic, peeled and finely pureed ¼ cup dried oregano Coarse salt and freshly ground pepper to taste ½ cup red wine vinegar ½ cup olive oil 1 cup pitted prunes ½ cup pitted Spanish green olives ½ capers with a bit of juice 6 bay leaves 1 cup brown sugar 1 cup white wine ¼ cup Italian parsley or fresh coriander finely chopped
Directions 1. In a large bowl, combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate in the refrigerator overnight.
2. **The overnight refrigeration helps the moistness and improves the taste over time!
3. Preheat oven to 350°F.
4. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.
5. Bake for 50 minutes to 1 hour, basting frequently with pan juices.
6. With a slotted spoon, transfer chicken, prunes, olives, and capers to a serving platter. Moisten with a few spoonsful of pan juices and sprinkle generously with parsley or coriander. Place remaining pan juices in a sauceboat.
**Chicken Marbella is delicious warm or cold!
Coconut Almond Macaroons
Deborah Hedges, JSSA Senior Services Director
This is a family recipe that is a favorite during the holidays. Most of our recipes have been passed down from generation to generation, lovingly hand-written onto recipe cards with notes in the margin to help ensure the result is delicious! While this cookie can always be found on our holiday cookie trays, we also bake them for birthdays and other special occasions. My grandmother passed along her love of baking to my mother, who passed them along to me, and I have passed them along to my daughter. It is one of the many ways we show love for one another and I am grateful to have the opportunity to pass the same love along to all of you.
Yield 35 cookies
Time 20 minutes to assemble 18 – 20 minutes to bake
Ingredients ½ cup of egg whites, room temperature 1 tsp vanilla extract 1-7oz box Odense Almond Paste, grated *freeze the almond paste overnight prior to grating 2 cups powdered sugar 1-14oz package sweetened flaked coconut Optional: Melting chocolate, to drizzle over the cookies
Directions 1. Preheat oven to 325°F. 2. Line cookie sheets with parchment paper. 3. Grate the almond paste and set aside. 4. In a large bowl, beat egg whites, and extract into soft peaks. 5. In separate bowl, beat the grated almond paste, sugar, and coconut until the texture of small crumbs or use the food processor. 6. Gently fold in the egg whites into the almond paste mixture. 7. Pressing the dough firmly together, drop tablespoons of dough 1 inch apart onto cookie sheets (small scoop with wire release works well). 8. Bake for 18-20 minutes, or until lightly browned on the bottom and firm to the touch. *Cool pan on a wire rack. When cookies are cool enough to handle, transfer to a wire rack and cool completely. Store in an air-tight container between sheets of wax paper.
Kugel
Deborah Adler, JSSA Holocaust Survivor Program Manager
This is my grandmother’s recipe for kugel. It is great for any Jewish holiday, Shabbat or when you want something a little special!
Ingredients 8 ounces of wide noodles 1 large egg 1 cup sour cream 1 pinch salt 1 pinch sugar 1 stick butter milk cornflake crumbs
Directions 1. Preheat oven to 325°F. 2. Cook noodles as directed on the package. 3. Beat egg and mix with the sour cream, salt, sugar and then add the cooked noodles. 4. Put in greased 8” x 8” baking dish. 5. Sprinkle cornflakes over the noodle mixture and then add a little milk. 6. Put dabs of butter on the sides. 7. Cook for 1 to 1 ½ hours. 8. Cut into 2” squares.
Enjoy! Good hot or cold!
Lemon Pound Cake
Leslie Kessler, JSSA Care Manager
I do not remember where I got this recipe many years ago, but it is My Old Standby— Easy and Never Fails!
Ingredients 4 eggs 1 box yellow cake mix 1 - 3 ¾ or 3 5/8-ounce package instant lemon pudding mix (dry) ¾ cup water 1/3 cup vegetable oil
Glaze 2 cups powdered sugar, sifted 1/3 cup lemon juice
Directions 1. Beat eggs until well mixed. 2. Add cake mix, pudding mix, water, and oil. 3. Beat 10 minutes at medium speed on electric mixer. 4. Pour into ungreased 10-inch tube pan with removable bottom. 5. Bake at 350°F about 50 minutes.
Adding Lemon Glaze 6. Heat 2 cups confectioners’ sugar and 1/3 cup lemon juice to boiling. 7. Leaving cake on pan bottom, remove sides of pan from hot cake. 8. Using 2-tined fork, prick holes in top of cake. 9. Drizzle lemon glaze over top and spread on sides of cake. 10. Cool completely; remove pan bottom. 11. Garnish with thin slices of lemon.
Печенье “Мария” Жанна Земскова. Holocaust survivor from Ukraine
Хочу поделиться несложным способом приготовления кондитерского изделия Исходные
продукты Печенье «Мария» - 250 г Орехи очищеные. - 250г Сахар. - 1 стакан Какао. - 1 столовая ложка Масло сливочное. - 200г Яйцо. - 1 шт Вода. - 3 столовых ложки
Технология приготовления 1. Печенье и орехи руками поломать на мелкие кусочки Сахар смешать с какао
Масло растопить, всыпать в него смесь сахара с какао, влить воду, тщательно растереть.
2. В получившуюся массу всыпать измельчённые печенье и орехи.
3. Когда масса остынет, добавить яйцо.
4. Раскатать в виде колбасок. Каждую завернуть в пленку, затем в фольгу.
5. Хранить в морозильной камере.
6. Перед употреблением колбаску нарезать кусочками. Выглядит красиво и нарядно.
7. Приятного аппетита.
8. Буду рада, если мой рецепт кого-то заинтересует.
Zhanna Zemskova, Holocaust survivor Ukraine
I will be happy if my recipe is of interest to someone.
Ingredients I cup walnuts, chopped 1 cup sugar 1 Tbsp cocoa 1 cup melted butter 3 Tbsp water 1 egg
Directions 1. In a bowl, combine the nuts, sugar, and cocoa.
2. Add the butter and mix well to combine.
3. Slowly add the water and stir gently.
4. Add the egg and mix well.
5. Roll into 4 logs and cover each log in plastic wrap.
6. Chill logs in the freezer.
7. Slice each log into disks before serving.
Bon Appetit!
Pumpkin-Zucchini Supreme
Nina Sznurman, JSSA Care Manager
This is a vegetarian recipe that tastes good and looks majestic in the center of the table during the fall season. Substitute the medium pumpkin for any vegetable: zucchini, eggplant, peppers, and small pumpkins for individual portions.
Ingredients 1 medium pumpkin (be sure can fit in oven) 3 ½- 4 lb. zucchini or yellow squash steamed for 5-10 minutes until tender (slice before steaming) 2 onions chopped and sauteed in 4 Tbsp butter 2 sticks butter or margarine 2 cups sour cream 2 cans cream of mushroom soup 2 pkgs. Pepperidge Farm stuffing mix 2 medium carrots grated (or sliced: slice 3 carrots and steam with zucchini) 2 cups grated cheddar cheese 1 can pumpkin
Directions 1. Slice open the top of pumpkin as if making Jack-0 Lantern. Scoop out the seeds, fibrous pulp.
Set aside.
2. Combine squash, onions, carrots, sour cream, soup, cheese, and pumpkin (for ease, mix in the cooked vegetables last).
3. Melt butter and mix with stuffing.
4. Put 1/3 of stuffing on bottom-inside of pumpkin, cover with 1/2 of squash mixture. Put 1/3 more of stuffing mix on top of that, add rest of squash mixture and top with rest of stuffing.
5. Put ‘lid” back on pumpkin. Oil outside of pumpkin after placing on a sturdy baking tray.
6. Bake pumpkin for 2 hours at 325°F. *The shell will get golden and soft.
To serve, take off lid and scoop out the casserole with a spoon-get some of the pumpkin flesh, too.
Scandinavian Almond Bars
Heather Ficke, JSSA Care Manager
This is my great-grandmother’s recipe for a taste of home. They are great for anytime of the year. We usually made them together in November.
Ingredients ½ cup butter 1 cup sugar 2 tsp baking powder ¼ tsp salt 1 egg ½ tsp almond extract 1 ¾ cup flour
Glaze Topping ½ tsp almond extract 1 cup powdered sugar 2 Tbsp milk ½ cup sliced almonds, chopped
Directions: 1. Soften butter to room temperature. 2. Beat butter in a large bowl for 30 seconds. 3. Add sugar, baking powder, and salt. 4. Beat together well. 5. Add in egg and almond extract, beat until combined smoothly. 6. Beat in flour. 7. Divide dough into fourths. 8. Form each piece into a 12-inch roll. 9. Flatten to 3-inch width. Repeat with remaining 3 sections of dough. *Two rolls 4-5 inches apart usually fit on one ungreased cookie sheet. 10. Brush flattened rolls with milk. Sprinkle with almonds. 11. Bake at 325oF for 12-14 minutes. 12. Cut bars into 1-inch strips.
Adding Glaze *Prepare glaze while bars are baking. 13. Mix powdered sugar, milk, and almond extract. 14. Drizzle glaze over cut bars and allow to cool before eating.
Enjoy!
Shliskas
Aryeh Baronofsky, JSSA Care Manager
Shlishkas (or shlishkes) are a potato-based dumpling similar to gnocchi. It is traditionally a Hungarian Jewish dish. I am not quite sure how it entered my family’s list of recipes. It is a dish my mother makes only once a year, usually on the Jewish holiday, Purim. It is time consuming, but straight-forward, and worth the time!
Yields 6 servings
Ingredients 4 large potatoes 3 cups flour 1 egg 2 Tbsp oil 1 Tbsp salt 1 cup breadcrumbs 1 large onion, chopped and fried
Directions 1. Peel potatoes and boil in 4-quart pot in salted water until tender. 2. Drain and place potatoes in a large bowl. 3. Add flour, egg, 1 Tbsp of oil, and salt. 4. Mash together. 5. Roll mixture into long ½ inch wide ropes on a floured board. 6. Cut the ropes into 1½ inch pieces. 7. Drop pieces into 4-quart pot of boiling water. 8. Boil for 10 minutes, or until they float to the top. 9. Continue to cook for 5 more minutes, and then drain. 10. Mix breadcrumbs in large bowl with 1 Tbsp of oil. 11. Add shliskes and toss to coat. 12. Heat 1 Tbsp oil in skillet (frying pan). 13. Fry shlishkes until breadcrumbs are browned.
Serve hot topped with friend onions.
Special Salmon
Deborah Peeples, JSSA Chief Development and External Affairs Officer
Recipe also known as: Grandma Esther Weisberg’s Special Salmon for Debbie… who refused to eat meat, even though the brisket looked mouth-watering!
Ingredients One 1 ½ pound salmon fillet, or two 12-ounce fillets 1 Tbsp olive oil Salt and fresh ground black pepper to taste 1 to 4 sprigs of fresh dill, plus more for serving 1 Lemon, thinly sliced 2 to 4 Tbsp mayonnaise 3.5 ounces of capers (1 small bottle) 10- 14 ounces of black pitted olives (drained and sliced) 28 ounces Artichoke Hearts drained and cut into ¼ inch pieces *Use a 9x12 glass baking pan
Directions 1. Heat oven to 325°F. 2. Pat dry salmon with a paper towel. 3. Lightly oil and season both sides of the salmon with salt and pepper. 4. Spread mayonnaise over salmon. 5. Line bottom of pan with sliced lemon and herbs. 6. Add salmon, skin side down. 7. Top with artichoke hearts, black pitted olives, and sprinkle with capers. 8. Cover with aluminum foil. 9. Bake salmon until meat flakes and clear bubbles appear on surface. 12 to 30 minutes depending on thickness of salmon or until internal salmon reaches 125°F on meat thermometer. 10. Take salmon out of the oven and loosely cover with foil for 5 minutes (the fish will continue to cook during this time). Serve topped with fresh herbs.
Strudel
Strudel
I want to share my recipe of a very tasty Jewish food for all family events or religious holidays. My guests, children, and grandchildren, like it very much.
Dough: makes 4 strudels 2 cups flour 2/3 cup frozen margarine 2 tablespoons sour cream
Put the flour in a large bowl. Grate the margarine into the flour. Add the sour cream. Mix well to combine. It will form a sticky dough. Divide the dough into 4 pieces. Cover each piece in plastic wrap and store in the freezer until ready to use. If using immediately, store in the refrigerator while preparing the filling.
Filling: (for about 2 strudel pieces) ½ cup cherry jam (drained) ½ cup raisins ½ cup chopped walnuts 1 Tbsp lemon Zest of 1 lemon 2 pieces of dry white bread, finely chopped Sunflower oil spray, as needed 4 Tbsp sugar 4 Tbsp powdered sugar
Preheat the oven to 425° F. Roll each strudel dough into a large rectangle. Fill one side of it with half of the filling. Spray entire dough with sunflower oil spray. Sprinkle the dough with 1 tablespoon of the sugar. Roll the dough into a cylinder. Transfer to a greased cookie sheet. Slash the dough with a sharp knife to make marks in the dough. Do not cut all the way through. Sprinkle the strudel with another 1 tablespoon of the sugar and spray the top with the oil. Repeat for each strudel dough.
Bake for 20 minutes until nicely browned on top. Turn off the oven but leave the strudel in it for another 10 minutes. Remove from the oven and let cool completely before slicing. Sprinkle with the powdered sugar (optional).
