Shabbat Shalom!.
Shabbat Shalom!.
Click here to add text.
Shabbat Shalom!.
A Taste of History
Recipes passed down from generation to generation, from country to country to help flavor our lives.
I have received an overwhelming response to “A Taste of History”! I would like to mention that many recipes that I have received that have been handed down to family members do not have amounts recorded. I believe the term mentioned is "men shit arein a bissel mehl, men shit arein a bissel zukker"…(You throw in a little flour, you throw in a little sugar…) I also learned that many times the “cup” was a yarzeit candle “cup” I will try to put appropriate amounts in but I can’t guarantee the results will be the same as "bubbies”
Dora’s “ Real” Gefilte Fish
This recipe and story was shared with me by Rozanne Stern as told to her by her husband Jerry’s Grandma Dora. Dora would buy Karp and keep it swimming in the bathtub until Friday mornings and her husband couldn’t eat it after watching it swimming around he felt he was loosing a friend. One of her husbands fondest memories was being with Grandma Dora over forty years ago at the Carlyle Hotel in Miami Beach. South beach was “the place” as it is now but then it was for Jewish retiree’s who were still in the same frame of mind as if they had come straight from Ellis Island.
1 ½ lbs. Karp (tell Butcher to fillet and then grind it if not
you need to chop it yourself)
1 1/2 lb. white fish
1 finely cut onion
3 eggs for each 3 lbs. of fish
Mix with salt and pepper and just a little sugar(2 teasp. Salt 1 teasp. Pepper and 1 tsp. sugar)
If too loose put in a little matza meal and bread crumbs
In pot slice 2 onions add a little sugar and 2 carrots, piece of celery,salt and pepper and bring to a boil make balls out of mixture and put in the soup. Let boil for 1 ½ hours.
Jordana's Rainbow Cookies
This recipe was shared to me by Madelyn Lee Smallberg who is starting a tradition which will be handed down to her children. As told to me by Madelyn-
Here are pictures of the rainbow cookies for Passover. On very special occasions, but mostly Passover, I make my rainbow cookies. I started making them when I knew I was going to have a naming party for my first-born daughter, Jordana. They're not easy to prepare, but they are worth the trouble. They're far superior to anything you can buy in a bakery. Your family and friends will never believe you made these treasure!
The recipe is:
16 oz. almond paste
6 sticks sweet butter or margarine
1 cup sugar
8 eggs separated
2 tsp. almond extract
4 cups matzo cake meal
1/4 tsp. salt
10 drops green food coloring
8 drops red food coloring
18 oz. jar apricot preserves
8 squares semi-sweet baking chocolate
Preheat oven to 350. Grease 3 13x9x2" jellyroll pans; line with wax paper; grease or spray again. At high speed in electric mixer, mix almond paste, sugar, butter, & almond extract until light and fluffy. Add yolks one at a time. At low speed, add cake meal and salt. Beat egg white until stiff and they hold peaks. Fold egg whites into batter. Divide batter into thirds in 3 bowls. Add green food coloring to one bowl and red to another. Blend thoroughly by hand to evenly disperse the color. Spread each batter evenly with spatula into pans. Bake for about 15 minutes until edges turn golden brown. Cakes will be about 1/4 to 1/2" thick. Remove cakes from pan immediately onto large wire racks to cool. Heat preserves and strain through a sieve.
Slide green layer onto cookie sheet that has been covered with plastic wrap. Spread 1/2 of preserves on green layer. Slide yellow layer on top of green layer. Repeat preserve layer. Slide final red layer on top of yellow layer. Cover with plastic wrap and weight down with heavy wooden board and heavy books. Allow cake to sit like this for several hours. Remove the weights. Now, you are ready to melt the chocolate over a double boiler. Spread the melted chocolate on top of the cake. Allow to dry for about an hour. Trim edges off 4 sides of cake. Cut into 1" squares. Freezes well in air tight container.
Shabbat Shalom!.
