After testing this site for a few months, I have merged this blog with my own site at www.yumkosher.com
Be sure to stop by!
After testing this site for a few months, I have merged this blog with my own site at www.yumkosher.com
Be sure to stop by!
In my home growing up, my mother and grandmother would prepare and serve dairy delicacies for our milchig meal on Shavuos. These included Cheese Blintzes, Cheese Kreplach and Cheese Knaidlach to name a few, and an old-fashioned style cheesecake which I did not appreciate at the time. Being the first in my family to get married, I continued the tradition of making these specialties to serve in my home on Shavuos morning. Subsequently, two of my brother’s got married, and since my mother wanted them to enjoy these foods and could not expect their wives to make them, she started the tradition of making the blintzes and kreplach for all of us for Yom Tov. And the cheesecake! Being in the cheesecake business does not exclude me from getting my own pan of unbaked cheesecake, made with the traditional dough on the bottom and dough on top with a farmer’s cheese filling. Yum!
In the past several years, my mother has been preparing these items with my help in my home, so I can appreciate how much time it takes to cook it and pack it up for the individual families. Yesterday my mother came over and single-handedly made 80 crepes (still not enough!) and filled them. With the help of my daughter-in-law and 10-year-old son, dough was rolled out, filled and sealed for approx 180 kreplach, after which my mother cooked them in gently boiling water, drained them and bathed them in breadcrumbs toasted in butter. Serve with a sprinkling of confectionary sugar either as a dessert or as an entrée, perhaps accompanied by a blintz, a dollop of sour cream and a fresh strawberry. Ahhh…..
Are you wondering what I did yesterday as everyone around me was put to work? As a matter of fact, I was taking pictures for this blog post and I made the blintze filling, kreplach filling, and the dough for the cheesecakes. All in all, we spent hours in the kitchen together, bonding – mothers, grandmothers, daughter and daughter-in-law, and lets not forget the sons and son-in-law – some helping and some watching and tasting. What a great way to spend a Sunday afternoon!
This recipe is from The Haimishe Kitchen, volume 1. It makes approximately 16-18 small crepes.
For crepes, mix together flour and eggs. Stir until no lumps remain. Add remaining ingredients slowly. You may need an immersion blender to make it smooth. Heat frying pan, brush with oil or butter. With a ladle, pour some batter into the pan while tilting and swirling it to make a thin layer. When the underside is brown, turn to brown the other side. Crepes should be soft and pliable. Pile them one of top of the other until you are done and are ready to fill them.
For the filling, mix all ingredients together. Fill and roll blintzes. Serve warm by reheating covered in an oven or in a single layer in a pan with melted butter.
This recipe was given to me by a customer that asked me to make them for her. They are soft and delicious. Do not reroll the extra dough, as it will be tough. This recipe will yield approximately 60 kreplach.
*note: sugar makes the cheese soft causing a loose texture, so put in the smallest amount that it needs to taste good. Then a bit of confectionary sugar on top should put on the finishing touch of sweetness.
Mix all ingredients together for the dough. Let stand at room temp for 2 hours. If it is too soft to roll, refrigerate for 1/2 hour or more. Heat a pot of water to a gentle boil. Add a bit of salt to the water. In a frying pan, melt 1/2 stick of butter. Add breadcrumbs and a bit of sugar and toast till it’s a nice light brown color. My mother likes to make her own breadcrumbs, so the pieces are not too fine. I bought the panko crumbs (not the orange ones), but you can use any unflavored, store-bought breadcrumbs.
Roll out dough to 1/16″ thickness. Cut dough into 2 -3″ rounds with a cookie cutter. Spoon a bit of filling in the center of each round. Fold in half and seal with a fork or with your fingers.
When you have several of them ready, gently drop into pot of water. Cook for a few minutes. Remove kreplach from the water and place in a strainer or colander.
Freezers, that is. I actually have 7, but one is not occupied with anything for my business or family at this time (don’t think it’s empty!). Having this much freezer space may be a dream for some people and I do appreciate it, but it’s hard to keep track and know what you have.
Usually, the freezers get done very close to Pesach and ultimately, I have to throw out lots of food that would have made anyone happy. This year, I got to the freezers soon after Purim. I went through each one (of 5) and made a list of what was in there with regard to prepared food and raw meats. Then I made a calendar and wrote down waht I would use when. I was so happy to use the raw chicken and meat from the freezer when I would otherwise have bought fresh. Nothing last forever in the freezer, not even chicken and meat.
And, I must say, we have eaten quite well these past couple of weeks. Gourmet meals on the run up before Pesach, makes me feel so good about myself. I served chopped meat in eggplant sandwiches, tongue with apricot sauce, shlishkes with prune filling, meat knishes with mushroom sauce, peanut butter mousse dessert, and a host of other delicacies that have been waiting for an opportune moment which never arrived. Why? because when it comes down to it, I like to make everything fresh. I leave the delicacies in the freezer for another time, when I will be desperate. The good part is, I didn’t make it special for the freezer. I made it for an occassion and had leftovers or made an extra pan.
One faux pas that I made was that last Friday, I cooked a fresh pickled tongue to go with the sauce I found in the freezer labeled “apricot sauce for tongue”. I sliced the meat and when the sauce was defrosted, I removed the cover and immediately suspected that the container did not contain apricot sauce. Smelling it confirmed my suspicion; it was chicken soup, put away with a cover that fit the container and had a previous label on it. I guess I wasn’t all that organized because this week Friday, I found a cooked tongue in the freezer and proceeded to make an apricot sauce to accompany it!
The one freezer I had not cleaned was a small, under the counter size one, that I keep at the end of my hallway. It basically holds breads, ice cream, frozen vegetables and anything small that doesn’t fit into my kitchen freezer. At the end of last week, my housekeeper decided to take it in her hands and in fact, I saw a garbage bag full of leftover challah (which I sometimes use to make chicken stuffing). Then, before Shabbos, I went to the big freezer in the garage to take out what I had planned to serve and saw a 9×13 pan with a plastic garbage bag over it that did not look familiar. I untied the knot and found an entire pan full of cheese kreplach which had been sitting in that small freezer!
So this week, as I am trying to turn my kitchen from Pesach to Chometz, my family will be enjoying delicious homemade cheese kreplach made with love many months ago.
Just about 2 weeks before Pesach each year, my grandmother would come over, and together with my mother, start the yearly pickling process. They covered the basement kitchen counters with sheets, and lined up the large square glass jars. Some jars would be filled with beets for borscht and others with curbies for pickles. The jars would then sit on the floor of the boiler room for a couple of weeks until they were ready.
For some odd reason, the only person that liked the pickles was my mother. Sometimes, we’d eat them because there were no alternative ones bought. In retrospect, I think they kinda spoiled sitting in the boiler room. They got overdone and were a little fizzy, if you know what I mean. When I started making Pesach, pickles were not on my radar. I buy them ready from the store, and although they are not as good as the all year round ones, it’s better than homemade. Or so I thought.
Just the other day, I walked into my brothers’ house and peeked into his Pesach kitchen. It didn’t look like the cooking had begun but there were 3 jars of beautiful looking pickles fermenting on the counter. “Oooh, you make pickles?”, I asked him. He said “yes, and they are wonderful”!
Since these take about 2 weeks to be ready, if you put them up now, they will be ready for the second days of Yom Tov.
Use a glass jar with a 2 piece screw on cover. Fill the jar with unpeeled curbies. Add salt, jalapenos (some whole and some cut) and cover with water. Put the fresh dill on top of the curbies. Dip the rubber (flat) part of the cover into hot or boiling water to expand it. Then put it on top of the pickle jar and screw on the cover. This should make a tight seal. Keep in a cool place for a couple of weeks until done.
In addition to some of the hats I wear, I help to arrange a retreat for women, to benefit Keser Kavod, an organization that provides hairpieces for men and children with illness and hair conditions. Our Winter retreat is an event that many women look forward to. A good part of the camaraderie that unites these women of different ages and diverse backgrounds can be attributed to our star speaker, Mrs. Miryam Swerdlov. In her very real way, with immense depth and witty delivery, she captures the essence of who we are and gives us the encouragement to accept and appreciate what we have, and to move on with our lives. “Look at life through the windshield, not through the rear view mirror”, is a typical Miryam phrase.
So, we had our retreat February 22nd of this year, at which time Miryam invited us to her home for her upcoming Yom Holedes (birthday) on the 22nd of Adar. About 20 women showed up at her Crown Heights home yesterday afternoon, coming from Lakewood🙂, Boro Park, Flatbush, Williamsburg, Monsey & Monroe. We can always count on our nucleus, the core of our group – the women that come with us year after year, to show up. Miryam, single-handedly, set a beautiful dining room table, and transformed her kitchen island into an elegant buffet of food, even as dessert eyed us from the kitchen table.
We served ourselves from the wide array of food in the kitchen, which we carried to and ate in the dining room. There were beautiful salads, sushi, bagels, lox, tuna & egg salad, roasted potatoes, hot soup, cabbage & noodles, and several types of crackers and breadsticks. While we ate, we heard inspiring music from Morah Music, interspersed with words of wisdom and chizuk from Miryam, and spontaneous dancing.
After lunch, we sat or stood around the kitchen table drinking coffee and eating cheesecake, but mostly savoring these moments of friendship until the next time this wondrous group reunites, hopefully soon, with the coming of Moshiach, bimhaia b’yameinu, Amein. (I guess my surroundings rubbed off on me!)
Ever since I can remember, my long time childhood friend has been talking about her grandmothers ikra. I had never heard of it before (or since) from anyone other than members of this prominent family. It is essentially a caviar spread made with carp roe and whipped into a mayonnaise consistency. It is awesome on fresh challah and equally good with matzoh on Pesach. My friends’ mother and aunts would make it, and the tradition is continuing in the ensuing generations. One member of the family, living in Lakewood, makes a large batch of this on a weekly basis, puts it in containers, and then into a cooler on her porch for some of her favorite cousins to pick up on Fridays. This family is so close, that she makes it, not for her own siblings, but for first and second cousins. So long as she does, this dish will be a part of their family tradition.
Here is the recipe, as I received it from my friend. The measurements for the flavoring is not exact and requires some tasting and adjusting for each batch.
I had this grand idea to order a bread in the shape of a large bagel to fill with deli meat and serve at the Purim Seuda. Somehow, the bakery misunderstood and made me a large 12″ round bread without a hole! Well, it was no longer suitable for a deli sandwich so yours truly got out some chopped meat and made a super huge, fabulous, hamburger!! I fried it in a frying pan while I cut and filled the bread with lots of ketchup pickles and lettuce. The massive burger was cut into wedges and was the talk of the table!