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Perfect cookbook for the new year
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Cooking Jewish: 532 Great Recipes from the Rabinowitz Family. By Judy Bart Kancigor. Workman Publishing Company. New York City 2007. 688 pp. $29.95.
Most New Year resolutions limp along the path of good intentions and then fizzle. Every year, I resolve to myself and my kids to continue our family genealogy and to assemble our favorite recipes.
A delightful cookbook just arrived in the mail from a kosher cooking e-mail acquaintance. She did just what many of us have said we’d do, but never quite get around to doing. Cooking Jewish: 532 Great Recipes from the Rabinowitz Family by Judy Bart Kancigor is a wonderful compilation.
As Kancigor awaited her first grandchild, she also watched her aging aunts’ lives fading. She feared her favorite family stories and recipes would be lost before they could be passed on to the younger and yet-to-be-born generations. So she rallied her aunts, cousins, and their in-law families n the whole mishpochah n to contribute recipes. They gathered in each other’s kitchens for testing, tasting and telling tales.
“Unlike a photo or even a video, a treasured recipe, passed down from mother to daughter for who knows how long, summons the past with all five senses,” Kancigor writes.
More than just recipes, Cooking Jewish includes family lore and legend. You meet the family through visual and verbal portraits; their anecdotes and descriptions are as good as the recipes.
CRUSTY POTATO KUGEL
Pareve or Meat
From Kancigor’s cousin
Carole Orlow
Vegetable oil or solid shortening
to grease a 9 x 13-in. baking pan
4 large eggs
1/3 C matzah meal
1/2 C vegetable oil or chicken fat
2-1/2 t kosher salt or to taste
1/4-1/2 t pepper or to taste
2 t baking powder
3 lbs russet or baking potatoes,
unpeeled
1 large onion, cut lengthwise
into eights
Preheat oven to 400° F. Grease pan. Fit food processor with grating disk.
Beat the eggs in a large bowl. Add matzah matzah meal, oil (or fat), salt, pepper and baking powder. Mix well and set aside.
Fill a large bowl with water, peel potatoes and cut each potato lengthwise into pieces to fit the processor’s feed tube. Drop them into the water. (This is to expose the potatoes to the air as little as possible and avoid turning them dark.)
Feed onions and potatoes together into processor and grate them. Remove grated mixture from processor and squeeze between several changes of paper towels, extracting as much liquid as possible. Add potato mixture to the egg batter and combine thoroughly.
Spoon into the prepared pan and bake until crusty and brown, about one hour. Cut into squares to serve 8 or more.
LILLIAN BART’S
LUSCIOUS NOODLE PUDDING
Dairy
Butter or solid shortening for a
13 x 9 x 2-in. baking pan
Kosher salt
Water for boiling
1 lb medium-wide egg noodles
8 oz cream cheese
8 oz farmer cheese
2 C sour cream
8 large eggs
4 C whole milk
3/4 C sugar
2 t pure vanilla extract
8 T (1 stick) butter, melted and cooled
1-1/4 C golden raisins
1 can (20 oz) cherry pie filling (do not use
plain cherries)
Prepare the day before serving. Preheat oven to 350° F. Grease the pan.
Bring a large pot of lightly salted water to a boil. Add the noodles and cook until al dente, 5-7 minutes.
Meanwhile, combine cheeses, sour cream, eggs, 2 C of the milk, sugar, vanilla and 1 t salt in a blender. Blend until smooth. Pour the mixture into a large bowl.
When noodles are done, drain them well and add them to the egg mixture. Stir in the butter, raisins and remaining 2 C milk. Transfer the mixture to the prepared pan and bake until set, about 1-1/2 hours.
Allow the kugel to cool, then cover and refrigerate overnight. A few hours before serving, remove the kugel from the refrigerator; set aside to come to room temperature.
Preheat oven to 350° F. Spread the cherry pie filling evenly over the kugel. Cover and bake until heated through, about 30 minutes. Cut into squares and serve hot. Makes 12-16 portions.
Most New Year resolutions limp along the path of good intentions and then fizzle. Every year, I resolve to myself and my kids to continue our family genealogy and to assemble our favorite recipes.
A delightful cookbook just arrived in the mail from a kosher cooking e-mail acquaintance. She did just what many of us have said we’d do, but never quite get around to doing. Cooking Jewish: 532 Great Recipes from the Rabinowitz Family by Judy Bart Kancigor is a wonderful compilation.
As Kancigor awaited her first grandchild, she also watched her aging aunts’ lives fading. She feared her favorite family stories and recipes would be lost before they could be passed on to the younger and yet-to-be-born generations. So she rallied her aunts, cousins, and their in-law families n the whole mishpochah n to contribute recipes. They gathered in each other’s kitchens for testing, tasting and telling tales.
“Unlike a photo or even a video, a treasured recipe, passed down from mother to daughter for who knows how long, summons the past with all five senses,” Kancigor writes.
More than just recipes, Cooking Jewish includes family lore and legend. You meet the family through visual and verbal portraits; their anecdotes and descriptions are as good as the recipes.
CRUSTY POTATO KUGEL
Pareve or Meat
From Kancigor’s cousin
Carole Orlow
Vegetable oil or solid shortening
to grease a 9 x 13-in. baking pan
4 large eggs
1/3 C matzah meal
1/2 C vegetable oil or chicken fat
2-1/2 t kosher salt or to taste
1/4-1/2 t pepper or to taste
2 t baking powder
3 lbs russet or baking potatoes,
unpeeled
1 large onion, cut lengthwise
into eights
Preheat oven to 400° F. Grease pan. Fit food processor with grating disk.
Beat the eggs in a large bowl. Add matzah matzah meal, oil (or fat), salt, pepper and baking powder. Mix well and set aside.
Fill a large bowl with water, peel potatoes and cut each potato lengthwise into pieces to fit the processor’s feed tube. Drop them into the water. (This is to expose the potatoes to the air as little as possible and avoid turning them dark.)
Feed onions and potatoes together into processor and grate them. Remove grated mixture from processor and squeeze between several changes of paper towels, extracting as much liquid as possible. Add potato mixture to the egg batter and combine thoroughly.
Spoon into the prepared pan and bake until crusty and brown, about one hour. Cut into squares to serve 8 or more.
LILLIAN BART’S
LUSCIOUS NOODLE PUDDING
Dairy
Butter or solid shortening for a
13 x 9 x 2-in. baking pan
Kosher salt
Water for boiling
1 lb medium-wide egg noodles
8 oz cream cheese
8 oz farmer cheese
2 C sour cream
8 large eggs
4 C whole milk
3/4 C sugar
2 t pure vanilla extract
8 T (1 stick) butter, melted and cooled
1-1/4 C golden raisins
1 can (20 oz) cherry pie filling (do not use
plain cherries)
Prepare the day before serving. Preheat oven to 350° F. Grease the pan.
Bring a large pot of lightly salted water to a boil. Add the noodles and cook until al dente, 5-7 minutes.
Meanwhile, combine cheeses, sour cream, eggs, 2 C of the milk, sugar, vanilla and 1 t salt in a blender. Blend until smooth. Pour the mixture into a large bowl.
When noodles are done, drain them well and add them to the egg mixture. Stir in the butter, raisins and remaining 2 C milk. Transfer the mixture to the prepared pan and bake until set, about 1-1/2 hours.
Allow the kugel to cool, then cover and refrigerate overnight. A few hours before serving, remove the kugel from the refrigerator; set aside to come to room temperature.
Preheat oven to 350° F. Spread the cherry pie filling evenly over the kugel. Cover and bake until heated through, about 30 minutes. Cut into squares and serve hot. Makes 12-16 portions.
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