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Classic Kosher Cooking Vol. 2: Simply Delicious
Winning Recipes for Every Day and HolidaysSara Finkel
Classic Kosher Cooking Vol. 2: Simply Delicious
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Book Excerpt from Classic Kosher Cooking Vol. 2: Simply Delicious
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Classic Kosher Cooking Vol. 2: Simply Delicious
Presenting...more classic Kosher cooking from bestselling Jewish cookbook author Sara Finkel! A dazzling array of stunning photos with over 300 classic, delicious Kosher recipes for Jewish holidays & every day.
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Chicken Blintzes
An excellent appetizer, especially when served with mushroom sauce.Blintz Batter
1¼ cups flour1½ cups water
½ teaspoon salt
2 eggs
2 tablespoons oil
oil, for frying
Filling
1 large onion, diced1 small green pepper, diced
2 tablespoons oil
1 cup sliced mushrooms
1 cup mushroom sauce (see below)
2–2½ cups cooked chicken, cut into small pieces
Put batter ingredients in electric mixer bowl or food processor. Mix at a medium or low speed until smooth. Refrigerate at least one hour. When ready to use, stir well. Lightly oil a 7- or 8-inch frying pan and heat. Pour in 2–3 tablespoons of batter, tilting pan quickly from side to side to distribute a thin coating evenly on bottom. Cook over medium-high heat until top of blintz is dry. No need to flip. Turn blintz out of pan and stack on a clean, dry paper towel
For filling, saute onion and green pepper in oil until onions are tender.
Add mushrooms and continue sauteing an additonal 3 minutes. Stir
in mushroom sauce and chicken. Put a tablespoon of mixture on each
blintz leaf and roll up. Place in a 9x13-inch greased baking pan. Bake at
350° for 20 minutes. Or fry on both sides until golden brown.
Serves 10–12 as an appetizer.
Mushroom Sauce
1 small onion, diced
2 tablespoons oil
1 4–ounce can mushrooms, drained, or 1 cup fresh mushrooms, sliced
3 tablespoons flour
1¼ cups water
½ teasoon salt
Saute 1 onion in oil until tender. Add mushrooms and saute an additonal few minutes. Push mixture aside and stir in flour until smooth. Slowly add water and salt, stirring, and cook a few minutes until thickened.
Pumpkin Soup
This is a marvelous, satisfying soup, made famous by the Jerusalem Ramada Renaissance Hotel. Perfect for special occasions.2 large onions, sliced
4 tablespoons oil
7 cups water
1½ pounds pumpkin, cubed
1 medium white potato, cubed
2 medium sweet potatoes, cubed
1 tablespoon pareve chicken soup mix
½ teaspoon salt, or to taste
¼ teaspoon white pepper
½ cup sweet cream or nondairy
creamer
3 tablespoons margarine, optional
pine nuts for garnish, optional
In a stainless steel pot saute onions in oil until golden. Add the water, pumpkin, potato, and sweet potatoes. Bring to a boil. Cover, lower heat, and simmer for about 35 minutes. With a hand blender, puree vegetables until smooth. Add soup mix, salt, and pepper and continue simmering for an additional ten minutes. Stir in cream or non-dairy creamer and remove from heat. Serve sprinkled with pine nuts. For a richer flavor, stir in 3 tablespoons of margarine while hot.
Serves 10.
Turkey Royale
This colorful combination of turkey and vegetables is complemented by a delicious sweet and sour sauce.1 cup pineapple tidbits, with juice
1 cup ketchup
2 teaspoons mustard
4 tablespoons honey
1 tablespoon soy sauce
½ cup water
1 2½-pound turkey, cut into 1½-inch
chunks (breast, thigh, or both)
1 medium green pepper, cut in
short strips
1 medium red or yellow pepper, cut
in strips
2 tablespoons flour, for thickening,
optional
¼ cup cold water, for thickening,
optional
In a medium-sized pot, combine pineapple juice, ketchup, mustard,
honey, soy sauce, and water. Add turkey, and bring to a boil. Cover,
lower heat, and cook for about 1 hour. If necessary, add a little more
water. Add green and red peppers and pineapple tidbits, and cook an
additional 45 minutes or until turkey is tender. If desired, to thicken
sauce, dilute flour in water and stir into simmering mixture. Cook for
two minutes until thickened.
Serves 6–8.
Variation:
Use Chicken instead of turkey. Decrease initial cooking time by ½
hour.
Old-fashioned Chocolate Cake
A quick, easy, and tasty recipe for classic chocolate cake.¾ cup margarine
1½ cups sugar
4 eggs
½ cup cocoa
½ cup sweet red wine
¾ cup water
2 teaspoons vanilla extract
2½ cups flour
2 teaspoons baking powder
½ teaspoon baking soda
Cream margarine and sugar. Beat in eggs until creamy. Add cocoa, wine,
water, and vanilla. Blend in flour, baking powder, and baking soda. Pour
mixture into a lined 9x13-inch pan. Bake in a preheated 350° oven for
35–40 minutes. Frost with chocolate icing, if desired.
Serves 12–14.
Chocolate Icing
2 cups powdered sugar3 tablespoons cocoa
1 teaspoon vanilla
2 tablespoons margarine
3 tablespoons water
Mix all ingredients together until creamy.
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