Gefilte Fish (american way)

Gefilte Fish (american way)

This is one of the my favourite recipes. Try and you will love it.

2/3 cup dry white wine, 2 1/2 quarts water, 2 large carrots, peeled and sliced diagonally in 1-inch pieces; 3 ribs of selery, slices diagonally in 1-inch pieces; 1 large onion, peeled and shopped, 1 bay leaf, 1/2 bunch Italian parsley, tied with string; 1 teaspoon salt, black pepper by taste, 1 1/2 pounds frozen, ready-to-cook gefilte fish, 2-3 large potatoes;

Combine wine, water, carrots, onion, bay leaf, parsley, salt, pepper. Bring to boil, reduce the heat and simmer 30 minutes uncovered.

Add frozen fish roll in it's paper wrapping and simmer for 1 hour.
After an hour, add potato slices and continue cooking 30 minutes. Remove from the heat and allow to cool in the cooking liquid. remove the fish roll and peel off the paper. Wrap in plastic wrap, then foil, and chill at least overnight before serving.
Many brands of frozen gefilte fish are available in many supermarkets. I use this one:

Фаршированная рыба по-американски

2/3 чашки белого сухого вина, 10 чашек воды, 2 больших морковки, почишенной и порезанной по диагонали на средние кусочки, 1 большая головка лука, мелко порезанная; 1 лабровый листок, 1/2 пучка свежей итальянской петрушки, 1 чайной ложки соли, черный молотый перец по вкусу, 600 грамм замороженного рыбного филе(ready-to-cook gefilte fish), 2-3 картофелины, желательно большие.

Влить в кастрюлю вино и воду. Добавить туда морковь, лук, лавровый лист, петрушку, соль и перец. Поставить на огонь, довести до кипения и медленно варить в течении 30 минут.

Положить в кипящую жидкость замороженное рыбное филе (ни в коем случае не размораживать, и не снимать внутренней пленки). Варить в винном растворе около 1 часа. Потом добавить картофель и варить еще 30 минут.

Снять с огня и дать остынуть, потом вынуть рыбное филе из кастрюли и снять пленку. Обернув в прозрачную пищевую пленку, положить рыбу в холодильник на ночь. Подавать с холодными закусками.

Recipe from "Deliciously Healthy Jewish Cooking" by Harriet Roth

Delicious Passover

The editors of the Dining section in "The New York Times" propose ideas for your Passover meal.

Please read it

The most expensive TEACAKE....

Something interesting and unusual for all us to know...

Read on English and Russian

If you want to try some of these tasteful British creatures, London is one the best tourist destination in the world. By the way, if you don't know, Marks & Spenser has a VERY deep Jewish roots.

Enjoy it!

Salmon Chowder with Dill (Американский суп с лососем)

Salmon Chowder with Dill (Американский суп с лососем)

4 tablespoons butter, 2 cups chopped scallions, white and green parts (about 2 small bunches), 2 yellow bell peppers, diced, 5 cups fish or vegetarian stock, 4 cups, peeled, diced potatoes (about 4 medium), 1 1/2 pounds skinned salmon fillet, cut into 1-inch pieces, 1/3 cup chopped fresh dill, 1 cup heavy cream

In a large heavy-bottomed pot, melt butter over medium heat. Add scallions and peppers and cook, stirring until softened, about 5 minutes. Add stock and potatoes and simmer until potatoes are tender, 10 to 15 minutes.

Puree 2 cups of the soup in a blender until smooth, and return to pan. Add salmon and simmer until just cooked through, about 5 minutes. Stir in dill, cream , and salt and pepper to taste. cook more 15 minutes.

I'm sure, this soup will become one of the favourites at your table. It goes well with home-made bread.

Recipe from Byerly's

Oatmeal Buttermilk latkes

Oatmeal Buttermilk latkes

Serves 4-6.

1/2 cup oats (the regular kind), 1 1/4 cups buttermilk, 1 egg, well beaten, 1 1/4 cups flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 Tbsp vegetable oil, 2 Tbsp brown sugar,Butter or extra vegetable oil for the frying pan
Put oats into a large bowl, add the buttermilk. Let the oats soak in the buttermilk for 10 minutes. Add egg, oil, and brown sugar
Mix in the flour, baking soda, salt. Add dry ingridients to a batter. Mix everything together.

Then proceed as with any pancake recipe. Heat a flat iron surface - griddle or large pan - to medium high heat. Oil the pan with either a Tbsp of butter or vegetable oil. Ladle the pancake batter onto the griddle to the desired size, usually about 5 or 6 inches wide. When air bubbles start to bubble up to the surface at the center of the pancakes (about 2-3 minutes), use a flat spatula to flip them over. After a minute, peak under one for doneness. When golden or darker golden brown, they are done. Note that cooking the second side takes only about half as long as the first side. And the second side doesn't brown as evenly as the first side. Serve immediately or keep warm in the oven until ready to serve.
Serve with butter, maple syrup, and macerated strawberries.

Овсяные блинчики


На 4-6 порций

1 1/4 чашки кефирa, 1/2 чашки овсяных хлопьев быстрого приготовления, 0,5 ч.л. ванильного экстракта, 1 большое яйцо, слегка взбить, 1 ст.л. растительного масла, 1 1/4 чашки муки, 2 ст.л. коричневого сахара, 0,5 ч.л. пищевой соды, 0,5 ч.л. солиВ чашке соединить кефир, хлопья и ванилин, оставить на 10 минут, периодически помешивая. Затем добавить яйцо и масло. В другой чашке смешиваем муку, сахар, соду и соль, добавляем жидкие ингредиенты. Жарим на разогретой сковороде, смазанной маслом. Получается примерно 16 маленьких оладушек (или 8 больших). Подавать с кленовым сиропом, вареньем.

Jewish Food Fundamentals

Jewish Food Fundamentals

Asking a Jew if he likes Jewish food
Is like telling a Christian it's fruitcake time dude.
It's just a thing, like a letter to Jude.
You have to eat it, whatever your mood.


There are the drunks who drink cheap kosher wine.
They make it stronger, so they're feeling fine.
That's just the rules and there's line after line.
I couldn't stand this sweet fruit of the vine.


There are a few that are always in favor.
There's a fish hamburger you have to savor.
It's not that bad if you sign a fish waiver.
Some are the bottom fed. Some are the braver


Sometimes it's salty. Sometimes it's bitter
Sometimes it's tasteless, but never is fitter.
Sometimes you feed some to your baby sitter.
She seems to like it, though you are a quitter.


You have to go without bread for a week.
You get a cracker that gums up your cheek.
You can't eat lunch! Every Gentile will seek
To sample this matzah when it's at its peak.


Sometimes the day means you can't eat at all.
This will come late in the summer or fall.
You stuff your face just before for the pall.
When it's all over, there's more left on call.


Then there's the boiling of chicken for soup.
There's lots of fat and you scoop and you scoop.
They used to keep it and spread it like goop.
This is the schmaltz and it fed a whole troop.

Everyone seems to like bagels and lox.
Buy lots of cream cheese. That really rocks.
You want the best and it comes in a box.
This is by choice and will knock off your socks.


June 9, 2007 Stephen Blumenkranz

Hamantaschen with dough recipe created in Australia

Hamantaschen

My very own recipe for triangular Purim cookies
Makes 24-30 small ones.

Pastry: 2 cups all-purpose flour, 1 teaspoon of baking powder, 1/4 cup powdered sugar, 3/4 cup of butter, cut into small dice, 1 egg yolk, iced water (water with ice cubes)

Filling: 1 can Solo Poppy Seed Filling 12.5oz (Poppy Seed Filling), 1 cup dark raisins, 1/3 cup of any fruit juice.

In a processor, place the flours and sugar and pulse briefly to aerate.Sprinkle the diced cubes of butter over and pulse again until the mixture resembles breadcrumbs.Add the egg yolk and pulse again until just mixed through, then adding iced water 1 tablespoon at a time, continue to pulse until the dough just begins to come together. This mix needed 4 tablespoons of water.Place the dough onto a board and basically just mould the dough until it comes together. There's no need to knead! Roll into a ball and cut into half - slightly flatten each half into a disc, wrap in plastic and place in the refrigirator to rest for at least an hour or until the dough has hardened enough to roll.Each half of the dough will make 12 cookies.

Make a filling mixing raisins, and juice in a pan. Place the pan on a stove and slowly warm up. Don't boil and cook slowly, stirring constantly until smooth and thick Remove from heat. Place the warm mix into food processor and pulse until it smooth. Combine together raisins paste and Poppy Seed Filling.

Dust a flour board with a little bit of flour. Roll a piece of the dough out on flour board. Take a four-inch glass, turn it upside down and cut the dough with the lip of glass to make a 4 inch circle of dough. Fill cookie with chosen filling. Squeeze dough up and across to form three cornered hamantashen.

Preheat the oven to 350F. Bake 25-30 minutes until the pastry has a light brown color. Ready cookies can be dusted with powdered sugar.


Уши Амана" (Хаменташен)

Тесто: 2 чашки муки, 1 чайная ложка разрыхлителя, 1/2 чашки сахарной пудры, 3/4 чашки холодного сливочного масла, 1 желток, холодная вода (желательно с кусочками льда)

Начинка: 1 упаковка начинки из мака (Poppy Seed Filling), 1 чашкa изюма, 1/3 чашки фруктового сока.

Положить в кухонный комбайн муку, разрыхлитель и смешать. Добавить сливочное масло, предварительно нарезав на мелкие кубики. Смешать все, несколько раз нажав кнопку "Pulse" на кухонном комбайне.Добавить желток и постепенно добавить холодную воду не выключая комбайн. Тесто само начнет формироваться. Как только тесто сформируется, остановить комбайн и выложить тесто на доску. Разделить пополам, завернуть в пищевую пленку и положить в холодильник на 1 час.

Приготовить начинку. В небольшой кастрюле смешать изюм и сок. Поставить на небольшой огонь, и постоянно помешивая, нагреть почти до закипания. Снять с огня, положить в комбайн и смешать до образования пасты. Добавить начинку из мака

Вынуть половину теста из холодильника, раскачать в пласт и вырезать 12 кружков. Сверху положить 1 чайную ложку начинки на каждый кружок и сформировать традиционную форму "ущей амана"

Нагреть духовку до 350Ф. Поставить деко с печеньем и печь 25-30 минут до полной готовности. Вынуть из духовки, охладить и посыпать сахарной пудрой.
Повторить тот же процесс со вторым куском теста.

В Америке традиционно пекут недрожжевые "печенья-ущи", и тесто черствеет. этот рецепт теста прекрасно сохраняется в течении нескольких дней

Original dough recipe from Cook Almost anything
I can offer to read and try another recipe from David Shenk (Gourmet)

Finally enjoy The Great Latke-Hamantash Debate

Molasses bundt cake with bourbon glaze

Molasses bundt cake with bourbon glaze

Cake: A) Nonstick vegetable oil spray, 3 1/4 cups cake flour, 2 teaspoons baking powder, 3/4 teaspoon salt, 2 cups sugar, 1 cup (2 sticks) unsalted butter, room temperature, 4 teaspoons vanilla extract, 4 large eggs, 1 cup whole milk
B) 1 cup pecans, toasted, finely chopped, 1/4 cup dark corn syrup, 1/4 cup mild-flavored (light) molasses, 1/2 teaspoon baking soda

Glaze: 2 teaspoons water, 1 teaspoon baking soda, 2 cups sugar, 1 cup buttermilk, 1 cup (2 sticks) unsalted butter, 2 teaspoons dark corn syrup, 1/2 cup bourbon, 2 teaspoons vanilla extract
Vanilla ice cream

For cake: Preheat oven to 350°F. Spray 10-inch-diameter Bundt pan with nonstick spray; dust with flour. Sift 3 1/4 cups flour, baking powder, and salt into medium bowl. Using electric mixer, beat sugar, butter, and 2 teaspoons vanilla in large bowl until fluffy. Beat in eggs 1 at a time. Beat in flour mixture in 3 additions, alternating with milk in 2 additions. Transfer half of batter to prepared pan.
Stir pecans, corn syrup, molasses, and 2 teaspoons vanilla in another medium bowl to blend. Stir in baking soda. Stir pecan mixture into remaining cake batter in bowl. Spoon pecan batter over batter in pan (do not swirl). Bake until tester inserted near center of cake comes out with dry crumbs attached, about 50 minutes. Transfer cake in pan to rack.

Meanwhile, prepare glaze: Stir 2 teaspoons water and baking soda in small bowl to dissolve baking soda. Bring sugar, buttermilk, butter, and corn syrup to boil in heavy 6-quart saucepan over high heat, stirring to dissolve sugar and melt butter. Reduce heat to medium-high. Stir in baking soda mixture (glaze will bubble). Boil until sauce is golden and slightly thickened, stirring often, about 8 minutes. Remove from heat. Stir in bourbon and vanilla.

Invert warm cake onto platter. Immediately brush 1 1/2 cups hot glaze over cake, allowing glaze to soak into cake. Cool cake completely. (Can be made 1 day ahead. Cover and let stand at room temperature. Cover and refrigerate remaining glaze.)
Rewarm remaining glaze, stirring. Serve cake with ice cream and warm glaze.


Немецкий бисквит с мелассой и очень алкогольной глазурью.


В Европе многие ничего не знают о мелассе. Для тех, кто не знаком с этим продуктом, прошу почитатать на сайте

Для бисквита: А) 3 1/4 чашки муки, 2 чайной лоски разрыхлителя, 3/4 чайной ложки соли, 2 чашки сахара, 1 чашка (200 грамм) сливочного масла комнатной температуры, 4 чайной ложки ванильного экстракта, 4 яйца, 1 чашка молока.
Б) 1 чашка мелко порезанных орехов пекан (можно заменить на обыкновенные грецкие орехи), 1/4 чашки кукурузного сиропа (можно заменить медом), 1/4 чашки мелассы, 1/2 чайной ложки питьевой соды.

Глазурь: 2 чайных ложки воды, 1 чайная ложка соды, 2 чашки сахара, 1 чашка кефира, 1 чашка сливочного масла, 2 столовые ложки кукурузного сиропа, 1/2 чашки виски "bourbon"
Нагреть духовку до 350Ф. Приготовить специальную формочку для выпечку немецких бисквитов: Бандт (Bundt pan). История создания этой формочки связана с историей еврейской общины в Германии и Америки.

Смешать муку, разрыхлитель и соль в небольшой посуде. Миксером взбить сахар, масло, ванильный экстракт, вбить по одному яйцу, постепенно добавляя молоко. Последним добавить мучную смесь.

Смешать орехи, кукурузный сироп, мелассу, ванильный экстракт в отдельной посуде. добавить соду. Выложить половину теста (тесто блинной консистенции) в формочку для выпечки, во вторую половину добавить ореховую смесь и вылить в формочку. Поставить в духовку и печь до полной готовности (50 минут) Вынуть из духовки и вынуть из формы.

Пока печется бисквит, приготовить глазурь. Смешать 2 чайные ложки воды с содой и дать раствориться. В отдельной посуде смешать сахар, кефор, масло, кукурузный сироп. Поставить смесь на огонь и дать закипеть. Уменьшить огонь, влить соду и дать покипеть 8-10 минут. Снять с огня и добавить виски.

Отделить 1 1/2 чашки глазури и кулинарной кисточкой нанести на поверхность бисквита. Дать бисквиту остыть полностью. Бисквить может сохранятся при комнатной температуре. Остаток глазури поставить в холодильник. Перед подачей на стол согреть глазурь и подать с бисквитом.

Recipe from Bon Appetit, march 2003

HADASSAH MOURNS PASSING OF BUNDT PAN INVENTOR
H. David Dalquist created baking pan as Hadassah fundraiser (New York - January 5, 2005) -

With the holiday season barely over and all those calories from all those baked goods already firmly attached to America’s hips, the passing, announced today, of the inventor of the Bundt pan, H. David Dalquist, will give pause to bakers and dieters everywhere. But how many know that the Bundt pan was invented in response to a request by the members of the Minneapolis Chapter of Hadassah? In 1950, when home baked goods were still a staple of every American household, and baking lessons a featured highlight of Hadassah meetings, the Minneapolis chapter tried to recreate the heavy cakes that their mothers used to make in their native Europe. Unable to find the right pan, one member took a relic from her mother’s German kitchen to H. David Dalquist, chairman, owner and founder of Northland Aluminum, and asked him to recreate the pan in modern material. The result was a success, and for years Dalquist gave the Hadassah chapter his seconds, which they turned around and sold to raise funds for Hadassah’s projects in Israel, which today include two major hospitals, a college, a career counseling center, and numerous youth programs. "Who could have imagined that a simple aluminum cake pan, invented more than a half century ago, could have become a fundraising vehicle for an organization that today boasts more than 300,000 members across the country?" said June Walker, National President of Hadassah, the Women’s Zionist Organization of America. "With that homey little baking pan, Hadassah women built the most advanced medical center in the Middle East, the Hadassah Medical Center at Ein Kerem. We thank David Dalquist for his contribution!" In the 1960s, the Bundt pan really became a hit when a Texas woman used it to place second in the Pillsbury bake-off. Today, thanks to Hadassah, there is probably not a home in America without a Bundt pan.