|Gefilte Fish from a Jar
1 large Jar gifilte fish; good brand
1 bunch beets
1 bunch carrots
2 large onions
pepper (as you like)
salt to taste
|Take a large jar
(at least 8 to 12 pieces). Buy a good brand. Slice the carrots,
beets and onions. Layer in a heavy stock pot, add the beets,
pieces of fish, onions, carrots and seasonings. Repeat as many
times as is necessary with everything but the beets. Pour the
liquid from the jar over the fish and then bring to a boil.
Simmer for about 45 minutes. Cool, remove from liquid and
serve. Yield: 6 servings.
|3 ounces (75g
1/4 large cooking apple
kosher wine to moisten
|2 level teaspoons cinnamon
2 level teaspoons sugar
|Mince the walnuts and the
apple. (You can use the food processor for this). Moisten with
the kosher wine and flavor with cinnamon and sugar. The
consistency should be that of mortar. Makes 20 1/2-teaspoons
Note: Keeps 3 days under refrigeration.
|Potato Latkes with
|1 1/2 pounds russet
1/4 cup finely chopped shallots
2 large eggs, lightly beaten
|2 tablespoons matzo meal (during
1 1/2 teaspoons salt and freshly ground black pepper
vegetable oil for frying
|In a food processor grate
the potatoes. Line a sieve with cheesecloth and transfer
potatoes to the sieve. Set sieve over a bowl, twist cheesecloth
into a pouch, squeezing out some moisture. Let mixture drain for
15 minutes. After 15 minutes, pour off liquid from the bowl but
leave the white potato starch that settles in the bottom
of the bowl. To that starch add shallots, eggs, flour, 1-1/2
teaspoons of salt and freshly ground pepper. Return
drained potatoes to this mixture and toss to combine. Preheat
oven to 200°F. Line a baking pan with paper towels. When you
are ready to eat, in a large skillet heat 1/4 inch of oil over
medium high heat until hot. Drop heaping tablespoonfuls of
potato mixture and cook for 3 to 4 minutes a side; latkes
should be golden and crisp on both sides. Eat right away or keep
warm in oven. Serve with applesauce or sour cream or cottage
cheese mixed with sour cream.
South Western Style omit the shallots; mix the batter
with chopped herbs such as cilantro, scallion and dried oregano.
Serve topped with slivers of roasted red peppers, grated Jack
cheese and salsa.
Curried Style mix potatoes with some curry powder. Make a
circle of sliced fresh tomatoes on a dinner plate. Center 3 to 4
overlapping pancakes in an inner circle and center a dollop of
sour cream and hot pickle in the middle.
Italian Style mix potatoes and onion with a smidgen of
raw garlic and thin slices of prosciutto. Cook in olive oil and
serve topped with fresh ricotta cheese and surrounded with a
dice of seeded tomatoes mixed with basil and vinaigrette.
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
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Recipes Committee of the Garden of Friendship by Valatine