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HATTIE'S COOKBOOK-JEWISH RECIPES

 

Borrowed text on Kosher Food and Recipes are from Florence Greenberg's JEWISH COOKING- In association with Jewish Chronicle

             INTRODUCTION AND KOSHER LAWS


Since Hattie's family belonged to The Reform Synagogue, I thought that I would add the Kosher Laws for Jewish cooking just in case anybody is interested. Recipes can now be found below the laws.

Within the framework of their dietary laws, Jews in every land have adopted and adapted local dishes from each country and added new ones to their list of traditional dishes. Many of these can be traced very easily to their land of origin. For example recipes for savory fish as well as gefillte fish are all common to non-Jewish communites in places situated inland at a great distance from the sea and were originated to give flavor to fresh water fish. They are eaten very generally in Poland, whereas among Sephardic Jews who lived in maritime countries where salt water fish was available, gefillte fish was scarely known.

In Western Europe food has tended to mirror countries of origin; mainly it reflects the cooking of Russia, Poland and Austria. Some of the tastiest foods are prepared by the Sephardim. These are people of the Jewish faith who left Spain and settled in the countries of the Mediterranean. Desserts made with nuts, honey and rosewater, confectionary baked with nuts and sesame seeds each taste delightful and are fondly remembered.

Jews in India, the levant, and North Africa all have special local dishes which they claim as traditional, while such combinations as brussel sprouts cooked with chestnuts, which are very popular in Holland and Belgium, have come to be included among Jewish traditional dishes.

Similarly today a new list of "traditional' foods is being evolved among the settlers in Israel. Here people from such widely spaced countries as Russia, America and Yemen are adapting their dishes to suit climate and the local available foods.

Added to the list of our grandmother's recipes are those which contain the export produce of Israel, the avocado, the eggplant, melon and citrus fruits, as well as green peppers and other salad vegetables. These fruits and vegetables, together with the variety of daily foods one is introduced to on visits to Israel, compliment our modern approach to a lighter, fresher diet.  It is not just the local cooking that contributed  to the development of Jewish dishes.  Most important was the need to adhere to the Jewish dietary laws. Orthodox Jews only eat meat and poultry only of animals listed as pure in the Bible and have been ritually killed in the perscribed fashion.

Of particular interest to the housewife is the law that states that meat and milk may not be used together in cooking, and that food containing milk, may not be eaten until at least three hours have elapsed. From this law grew the need to adapt fish and dairy products to form main courses and milkless desserts that could be eaten after meat meals.

The Jewish housewife who keeps a kosher kitchen will only buy kosher meat and poultry and also take care not to use any food product which may have a non-kosher animal ingredient. It is a practice for Orthodox Jews to only drink or use kosher wines.

Passover, the festival that commemorates the Exodus of the Jews from Egypt, is celebrated in April. At this time no artifical leavening may be used in cooking.  Instead of wheat flour, matzo meal and potato flour are used. The cake and confectionary made for Passover are a tribute to the imagination and ingenuity of the Jewish housewife.-carrot candy, beetroot jam and matzo pudding are delicious.

The dietery laws also control the way the food is prepared, and for this reason the layout of the kitchen working area and the storage and cleaning of utensils are also affected. The fact that meat and milk may not be used together in cooking means that separate areas must be planned-one for cooking meat foods and the other for those foods that contain dairy products.

If there is enough space, the easiest and most effective way to do this is to decide what equpiment and utensils will be needed and duplicate everything, so that each area has it's own sink unit, preparation area and storage space for cutlery and crockery. This plan avoids the possibility of confusion. If your kitchen has one long working area perhaps the effective plan is to have a double drain in the center with workspace and storage to one side being designated for milk and one for meat.  Some Orthodox Jews would not cook both mean and milk dishes in the same oven at the same time, nor use the same dishwasher.

Today some of the more traditional Jewish foods can be purchased already made. Kosher packaged foods have become widely available as a result of the growth of the Isreali food industry, and the increase in supervision of foods in this country.  This was made possible by the mechanisation process introduced into modern food factories.

From Israel are imported convenience foods, including quick meals, milk shakes, instant puddings and savory snacks, as well as latkes, canned gefillte fish and packets of quick cooking kneidel.  These are being integrated into kosher cooking-we now buy prepared techina and hummus to mix with salads, and halva to serve with after dinner coffee.

An increasing variety of prepared foods are available in kosher packs such as puff pastry, cheese spreads, mayonnaise,sour cream, ice cream, custard powder and chewing gum..

Kosher butchers will sell meat ready koshered and wrapped to be stored in the freezer. It is also possible to buy packs of fish ready minced to make gefillte fish, to buy frozen cheesecake, blintzes and cans of goulash. All these items enable people to supplement their home cooking when necessary yet still provide the family with familar well-loved dishes.

For those who still wish to kosher meat at home. The laws of Kashrut are well defined and simple to follow:

The Kosher Laws are as Follows

Soaking before salting:

1. A special vessel is set aside for the sole purpose of soaking meat bones or kosher fat prior to salting. The meat bones and fat placed in this vessel should be completely immersed in cold water and left soaking for 30 minutes.

2. The water should not be excessively cold nor should pieces of ice be allowed to float in it.

3. Likewise, meat may not be put into soaking while in a frozen state. It should be allowed to thaw first. On no account should it be placed in front of a fire to induce thawing, or be put in hot water.

Salting the meat

1. The meat, having been kept in water for 30 mins., is then taken out and put on the "salting board" and left for a few minutes to drain off off some of the water. It should not be left long enough to get dry.

2. The salting board consists of a plastic draining rack, or a perforated or grooved board placed in a slanting position, to allow free draining. This is an essential condition. The blood drawn out by the salt must be allowed to drain freely from the meat.

3. The salt should be neither too coarse nor too fine.

4. The salt should be sprinkled on all sides, in all cuts and folds, freely yet not too thickly; the right amount to be used is best described as resembling the frost one sees on a rooftop on a winter morning.

5. Eggs found in the fowl, whether partly or completely formed with or without the shell, must be salted after soaking, like the fowl. They should be salted separately, not together with the meat, as they are regarded as a meat food, therefore not to be eaten with milk or butter.

6. Great care should be taken that no piece of salted meat drops back again into the drained liquid nor should any of the liquid be allowed to fall in any vessel or on to the food.

7. After one hour, after all the salted meat is free of it's bloodstained meat, it is washed two or three times in a vessel filled with water. The water should always be put in first, so that no chance bloodstain shall cling to the sides of the vessel. The meat is then kosher in other words, fit for food and can now to prepared in any way. The gravy of underdone meat may be eaten without the least scruple.

Note: Meat must be koshered before being put into the freezer.

 

 

I JUST WANTED TO SHARE THIS- A GREAT HANUKKAH GIFT IDEA!


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Now The Recipes

 

For easier research all recipes are now in categories

MAIN DISHES

SOUPS

SIDE DISHES

DESSERTS

SNACKS

 

 

 

MAIN DISHES

KASHA

Kasha was one of Hattie's very favorite foods. I had to look this up, when I found out the she liked it as I had no idea what this was. The Kanengeiser family had this particular dish often for dinner. It's a Jewish dish.
Kasha is toasted buckwheat groats. It comes in several forms from whole to fine graulation.  It is used for cereals, side dishes and main dishes. It is prepared similarly to rice but takes less time to cook. You can usually find it at the grocery store, if not at a specialty store that sells grains.
Note: Buckwheat is not a wheat product, but an herb.

The Author says: "This is a dish that was common among the Russian Jews in the home land, and it continued to be celebrated on the Lower East Side in New York. It is cheap to make and really quite good, and the flavor reminds one of 'the other side'. The name literally means kasha with bow ties".--Jeff Smith

Ingredients
1 cup kasha buckwheat groats, medium granulation
1 egg, well beaten
2 tablespoons rendered chicken fat or vegetable oil
1 yellow onion, peeled and chopped
2 cups chicken stock or use canned
Salt and freshly ground black pepper to taste
1 cup pasta bow ties


Instructions
In a small bowl, mix the kasha with the beaten egg. Be sure all the grains are covered with egg. Place a medium non-stick frying pan on medium-high heat. Add the kasha to the pan and, using a wooden fork, flatten it out a bit, stirring and moving it about the pan until the egg dries and the grains have mostly separated. Set aside.

Place a pot of salted water on to boil for the pasta bow ties. (Do not cook them yet). In a 4-quart heavy stove-top covered casserole, heat the chicken fat or oil and saute the onions until clear. Add the chicken stock and bring to a boil. Add the salt and pepper and the reserved kasha. Stir a bit and cover. Cook over low heat, stirring now and then, until the kasha is tender, about 10 minutes. If it is not done to your taste, cook for a few more minutes. In the meantime, boil the pasta just until tender. Drain well and stir into the kasha. Serve hot.

Yield: 4 servings as a starch dish

Credits
From: The Frugal Gourmet On Our Immigrant Ancesters by Jeff Smith (Wm Morrow & Co, Inc)

Submitted by: Peggy, Home Cooking

 

 

SAVOURY CHICKEN

Four chicken joints
1/4 cup of soft margarine
1/2 small onions peeled
2 cloves of crushed garlic
1 bay leaf
grated rind and juice from one small lemon
2 tablespoons of long grain rice
salt and freshly ground black pepper
1 cup of white wine
1 teaspoon of chopped parsley


Cut the chicken pieces with the margarine and place in a casserole with the onions, garlic, bay leaf, lemon rind, juice and rice. Season well and pour over the wine.

Cover the casserole with foil, sealing the edges well, and put on the lid. Cook in oven 300 degrees F and 150 degrees C gas mark 2 for 2 to 2 and one half hours. Sprinkle with chopped parsley before serving.

HONEYED CHICKEN

4 chicken joints
seasoned flour
1 egg
1 tablespoon of lemon juice
2 oz/50 g of margarine
7 oz/200 g jar of honey

Rinse the chicken and dry on absorbent paper towels and coat in seasoned flour. Beat together the egg and lemon juice and dip each piece of chicken into the egg mixture. Fry in margarine till golden brown.

Transfer the chicken into a casserole dish and coat with honey. Cook in a moderately hot oven (375 F, 190 C  Gas mark 5) for one hour until the chicken is darkly colored.

CHOLET

Cholet is a traditional dish served on the Sabbath in Orthodox Homes when a hot meal is required. It is prepared on Friday and cooked in a cool oven till midday the following day.

1 generous cup of navy or butter beans
2 lbs of medium potatoes
1 onion
2 lbs of boned brisket of beef or short ribs of beef
salt and freshly ground black pepper
paprika
one tablespoon of sugar

Soak the beans in water overnight, then drain. Peel the potoatoes
and leave them whole. Peel and chop the onion.
Put the beans into a saucepan or casserole that has a very
tight fitting lid. Add the onion and half the potatoes. Place the
meat in the center and fill up with remaining potatoes.
Season each layer with salt, pepper and paprika.
Sprinkle over the sugar and cover with boiling water. Place foil
the top before putting on the lid.
Put the casserole in the center of a moderately hot oven
(375 F, 190 C  Gas mark 5) till it comes to a boil, then turn
down the oven to very cool. (250 F, 120 C Gas mark half)
Leave until required the following day.


SAUSAGES AND SAVORY NOODLES

1 lb of sausages
6 oz of tomatoes
1/4 cup of margarine
1/4 cup of chopped onions
3 tablespoons of vinegar
1/2 teaspoon paprika pepper
1 teaspoon of mustard
1/4 cooked noodles
salt and freshly ground black pepper

Grill the sausages under medium heat and keep hot while cooked.  Meanwhile peel and slice the tomatoes. Melt the margarine, add chopped onions and the tomatoes and fry until onions are slightly brown. Add the vinegar, sugar, paprika and mustard. Cover and cook gently for 5 mins. Stirring frequently. Add seasoning to taste. Place noodles in hot serving dish and surround with the cooked sausages.

Serves 4

 

 

 


SPAGHETTI BOLOGNESE

1 onion
1 cup of mushrooms
1 clove of garlic
1 small green pepper
1  15 oz can of tomatoes
2 1/2 cups of soup stock
1/4 cup of oil
1 lb of ground beef
3 tablespoons of tomato paste
1 teaspoon of sugar
1 teaspoon oregano
salt and freshly ground pepper
1 lb of spaghetti
2 teaspoons of cornstarch


Peel and chop onion, mushrooms, and green pepper, peel and crush garlic. Drain the tomatoes but reserve the liquid and add to stock

Fry onion, and green pepper until onion is slightly browned. Add beef, mushrooms, garlic and tomotoes for an additional 3 minutes. Stir in tomato puree, sugar and oregano. Season and add stock.

Cover and cook gently for 40 mins

Garnish with chopped parsley.

Serves 4-6

 

 

 


MATZO MEAL NOODLES

2 large eggs
1/2 teaspoon of salt
3 tablespoons of matzo meal
chicken fat for frying

Whisk the eggs and the salt, add matzo meal and stir frequently. Melt a little chicken fat in a frying pan and pour in enough mixture to cover the bottom. When cooked on one side, turn and cook the other. Roll each pancake and cut into noodles. Drop into boiling soup and cook 2-3 mins

Serves 3-4

 

 

 

MATZO KLEIS (1)
Kneidlech

1 cup of boiling water
1 cup of medium matzo meal
1 egg
3 tablespoons of chicken fat
1 teaspoon of chopped parsley
salt and freshly ground black pepper
dash of nutmeg and ginger

Pour the boiling water over the meal and stir well. Add egg, chicken fat and all the seasonings. Mix throughly and place in refrigerator for at least an hour.

With wet hands, roll into tiny balls. Drop into boiling soup and simmer gently for 15 mins with sauce uncovered.

 

 

 

 

MATZO KLEIS (2)

2 Matzot
1 onion
3 tablespoons of chicken or vegetable fat
salt and freshly ground black pepper
dash of ground ginger
fine matzo meal

Leave for a few hours in refrigerator before cooking. Soak matzot in cold water, until soft then drain and squeeze dry. Put in a bowl and break up with a fork.

Peel and finely chop onion, fry until golden brown, remove from heat and add soaked matzot, salt, pepper, ginger, eggs and sufficient fine meal to bind mixture to a stiff consistancy. With wet hand roll into tiny balls and coat with fine meal. Drop into boiling soup or stew, 20 minutes before serving.

 

 

 


FRIED MATZOT (1)

Break some matzot into neat equal sized pieces, soak in milk till slightly soft but not soggy. Drain dip in beaten egg and fry until golden brown on both sides. Served sprinkled with cinnamon and sugar, grated lemon or orange rind.

 


FRIED MATZOT (2)

4 matzot
3 eggs lightly beaten
salt and freshly ground pepper
1/4 cup of butter or vegetable oil

Break the matzot into small pieces, place in a colander, pour boiling water over and drain quickly. They should be moist but not soggy. Add to the eggs and season with salt and pepper.

Melt butter or heat oil in a frying pan, add the egg mixture and cook over a gentle heat. stirring frequently until just set.

 

MATZO PUDDING

2 Matzot
mixed spice
1 cup dried fruit
1/3 cup soft brown sugar
3 tablespoons of fine matzo meal
1/4 melted margarine

Break up the matzot and soak in cold water until soft, then drain and squeeze dry.  Put into mixing bowl and break with fork. Add mixed spice to taste and all the remaining ingredients expect 2 tablespoons of the sugar.  Mix throughly, and turn into a greased shallow baking dish. Sprinkle with the remaining sugar and bake in a moderately hot oven.

400 F  200 C mark 6 for 50 mins


GEFILLTE FISH

For the stock
head, skin and bones of fish
3 3/4 cups of water
1 onion
1 large carrot
1 stalk of celery
salt and freshly ground white pepper

For the fish mixture
2 lbs of white fish
1 large onion
1 tablespoon of ground almonds (optional)
1 tablespoon of chopped parsley
2 large eggs (beaten)
salt and freshly ground white pepper
medium matzo meal

Put the fish head, skin and bones in a saucepan with water. Peel and slice the onion and half the carrot, wash and slice the celery.Add salt and pepper. Bring to a boil over high heat, then lower and simmer for 30 mins.  Strain and reserve.

To prepare the fish mixture, cut the fish into small pieces. Peel and slice the onion. Mince both and place in a bowl with almonds, if used, the chopped parsley and beaten egg. Season and mix by hand, add sufficient matzo meal to bind to stiff consistency. With wet hands roll the mixture into balls.

Peel and thinly slice the remaining carrot, add to fish stock, bring to a boil and simmer for 10 mins. Add the fish balls to the stock. Cover and cook gently for an hour. Carefully lift the balls and place on a serving dish with a slice of carrot on each. Spoon a little fish stock over the balls, this will set to a jelly when cold.

 

 

 


SOUPS

CABBAGE SOUP

5 pint's of stock, preferably from boiled meat
2 teaspoons of sugar
juice from half a lemon
dash of oregano
salt and freshly ground pepper
half a pound of potatoes
half a pound of white cabbage
1 large onion
1 green pepper
1 tablespoon of tomato concentrate

Pour the stock into a large saucepan and bring to a boil remove from heat, add the sugar, lemon juice and oregano to taste. Meanwhile peel and coarsely grate the potatoes, shred the cabbage, chop the onion and green pepper. Add the prepared vegetables and tomato puree to the hot stock and return to a boil, lower the heat and simmer for one hour.
Serves 6-8

ALMOND BALLS

For soup

1 large egg separated
1/2 ground almonds
grated rind of half a lemon
dash of salt
oil for deep frying

Mix together the egg yolk, almonds, lemon rind and salt.  Whisk the egg white to a stiff froth and fold into the other ingredients.  Drop a little from the end of a small spoon into very hot fat and when puffed up and brown, drain well on a paper towel.  Stir into chicken soup before serving.  Chopped parsley garnish for soup.

 

 

 

 

 

 


SIDE DISHES

POTATO LATKES

1 1/2 lb potatoes
1/4 cup of flour
1 egg well beaten
salt and freshly ground black pepper
vegetable oil for frying

Peel the potatoes and soak in cold water for 30 mins. Dry well and grate on a fine grater into a colander or sieve. Press gently to drain as much liquid as possible. Transfer the grated potatoes into a mixing bowl, add the flour and egg and season well with a little salt and pepper.  Heat a little vegetable oil in a frying pan.  When hot, drop in tablespoons of the mixture and fry until brown on the underside.  Turn and brown on the underside. Turn and brown on the other side.  Drain well on paper towel and serve hot.  Variation- Add grated onion to the mixture.


MEATLESS CARROT TZIMMAS

1 lb of carrots
3 tablespoons of chicken fat
1/4 cup of brown sugar
1 1/4 cups of water
salt
dash of ground ginger

Scrape and dice the carrot.  Heat the chicken fat in a saucepan, add the carrots and cook over a moderate heat lightly brown.  Boil the sugar and water together for 5 mins and add carrots.  Boil gently for 10 to 15 mins.,
stir in salt and a pinch of ginger and serve hot.

Serves 4

EINGEMACHT

Beetroot Jam

4 lbs of raw beets
5 pints of water
3 1/2 lbs of sugar
juice of 6 lemons
4 teaspoons of ground ginger
1/2 cup chopped walnuts
1/2 cup almonds

Peel the beetroot then place in a large saucepan and cover with water. Bring to a boil and allow to boil for 10 mins. Then drain, cool and cut into match like strips or grate on a coarse grater. Place the beetroot in a preserving pan with the water,sugar and lemon juice. Stir well until the sugar has disolved then bring to a boil.  Lower the heat and cook gently for 2-3 hours until the mixture is thick and brown. Add the ginger and the nuts.  Test the jam on a cold saucer to see if it will set and when ready place in warm jars and cover with cellophane, jam discs and tops.

 

 


SNACK

CHEESE TOAST

1/2 a cup of long grain rice
2 large fresh or canned tomatoes
1/4 cup of long grain rice
1 cup of grated cheese
Salt and freshly ground black pepper
1 teaspoon of vegetable extract

Boil the rice until tender and then drain well.  Chop the tomatoes, Melt the margarine in a saucepan, add the tomatoes and cook gently for 2-3 mins. Add the cheese, rice, salt, pepper and vegetable extract. Heat thoroughly and serve on slices of toast or fried bread.

 

 

 

 

 

DESSERTS

APPLE AMBER

1 1/2 lbs of apples
1/4 cup margarine
4-6 teaspoons brown sugar
grated rind and juice of 1 lemon
2 egg yolks
For the meringue topping- 2 egg whites
2 tablespoons of sugar

Peel and slice the apples and put into a sauce pan with the margarine, brown sugar and grated lemon rind and juice.  Cover and cook gently till the apples are tender. Reduce the apples to a pulp with a potato masher. Add the egg yolks and beat lightly then pour into a deep oven proof dish.  Whisk the egg whites till stiff.  Beat in half of the sugar, then fold in the remainder. Spoon the meringue on top of the apple, making sure to seal the sides.

Place in a preheated oven (325F, 160C Gas mark 3) For about 10 mins till the meringue is set and lightly browned.

Serves 4

 

 


APPLE ANNA

3 large apples
5 tablespoons of soft brown sugar
1 banana
2 tablespoons of butter or margarine

Peel and slice one apple and place in a shallow casserole dish. Sprinkle with three teaspoons of brown sugar. Slice the banana over the apple then peel and slice the remaining apples into the dish. Sprinkle with remaining sugar and dot with butter.

Cover with a lid or foil and bake in oven 375F, 190C Gas mark 5 for 20 min. Uncover and bake for an additional 15 min. until the fruit is tender. Serve hot with whipped cream.
Serves 4-6     


CONTINENTAL APPLE TART

For the pie dough
2/3 cup of butter or margarine
2 1/2 cups of all purpose flour
6 tablespoons of sugar
1 egg

For the filling
1 1/2 cups of baking apples
3 tablespoons currants
3 tablespoons of raisins
soft brown sugar
3 tablespoons chopped candied peel
1/2 teaspoon cinnamon

To make the pastry: Rub the butter into the flour, add the sugar,the egg and knead thoroughly to a pliable dough. Cover and place in refrigerator for 20 mins.

To make the filling:  Peel, core and chop the apples and cook gently with the currants and the raisins and a little water till reduced to a pulp. Sweeten to taste with brown sugar and add chopped peel. Set aside till cold.

To make the tart:  Roll pastry into a long strip, fold into three and roll out again. Repeat folding and rolling once more. Line the bottom and sides of the pan with the pastry, sprinkle with sugar and a little flour, Pour the prepared filling into the pastry shell and decorate with strips of any surplus pastry. Bake in moderate oven (350 F 180 C Gas Mark 4) for 1 hour keeping the tart covered with foil for the first 45 mins. Leave in tin till cool.


UPSIDE DOWN APPLE CAKE

For the cake batter

1 1/2 cups of all purpose flour sifted with 2 tablespoons of baking powder
1/3 cup of sugar
1 large egg
1/2 cup of milk
2 tablespoons of melted margarine

For the topping

1 1/2 cups of baking apples
3 tablespoons of margarine
1/4 cup of brown sugar

To make the cake mixture:  Sift the flour and baking powder into a bowl and add the sugar. Beat the egg with the milk and add to the dry ingredients together with the melted margarine Beat with a spoon till soft.

To make the topping:  Peel, core and slice apples. Melt the margarine in the cake tin, sprinkle with brown sugar than cover with overlapping apple slices. Cover with the cake mixture and bake in moderately hot oven. (400 F 200 C Gas Mark 6) for 35 mins.

Reserve baking tin to a serving dish, leave for 5 mins. and remove the tin. Serve plain or with custard.

Note: For a meat meal, replace the milk with 6 tablespoons of water and 1 tablespoon of lemon or orange juice.

 

 

CHAROSETH

1/2 cup of mixed almonds and walnuts
1 large dessert apple
1 generous teaspoon of cinnamon
wine

Finely chop the nuts peel, core and grate the apple and add the nuts, cinnamon and enough wine to bind the ingredients together.


PESACH SPONGE

4 large eggs separated
1/4 cup of sugar
grated lemon rind and juice of one lemon
1 tablespoon of sifted cake meal
3 tablespoons of sifted potato flour

Beat the egg yolks with half the sugar till they are thick and creamy
then fold the juice and rind of the lemon.  Whisk egg whites till very stiff and add remaining sugar. Fold the egg whites into the yolks then fold in the
sifted cake meal and potato flour.

Pour mixture into a greased and lined cake pan. Bake in moderately hot oven 375 F 190 C  gas mark 5 for 30 mins. Leave in the tin for 5 mins. then turn onto a wire tray to cool.


PASSOVER PASTRY

1 cup of fine matzo meal or cake meal
1/2 cup sugar
1/2 ground almonds
1 cup potato flour
1/2 cup soft margarine
1 egg beaten

Place all the ingredients in a mixing bowl and work together by hand
or with a fork till mixture forms a dough. Chill for an hour and press into a tin.
Perfect for the base of Almond Blackwell Pudding or Apple Flan.


ALMOND BLACKWELL PUDDING

For the pastry base
1/4 lb Passover pastry

For the filling
1/4 cup of margarine
1/4 cup of sugar
1 egg
1 cup of ground almonds
1 teaspoon of potato flour

Make the pastry and line the flan tin.  Place all the ingredients for the filling in a mixing bowl and mix well.  Spread over pastry base.

Bake in moderate oven for 30-40 mins.


APPLE FLAN

1/4 lb of Passover pastry
Please see above

For the filling
2 lbs of baking apples
3/4 cup of sugar
1 tablespoon of ground cinnamon

Sugar and chopped walnuts for topping

Line the tin. Peel and grate the apples and mix with sugar and cinnamon.
Put the filling into the flan tin and sprinkle with sugar and nuts.

Bake in moderately hot oven 375 F 190 C gas mark 5 for 15 mins. then reduce heat to moderate 350 F 180 C  gas mark 4 and cook for additional 20 mins.


Honey Cake

2/3 clear honey
2 large eggs
1/2 cup of sugar
1/4  cup vegetable oil
2 cups of all purpose flour sifted with 2 teaspoons of baking powder
1/2 teaspoon of ground ginger
1/2 teaspoon of cinnamon
1/2 teaspoon of mixed spice
1/2 baking soda
2/3 cups of warm water

Grease and line a 9 in/23 cup cake tin. warm the honey in a sauce pan until it thins.  Beat together the eggs and sugar till thick and creamy. Sift together the flour, ginger, cinnamon and mixed spice. Dissolve the baking soda in warm water.

Fold the sifted ingredients and water alternatively into the beaten mixture to make a smooth and thick mixture. Pour into the prepared cake tin and place into the center of a moderately hot oven (325 F, 160 C, Gas mark 3) for about 1  1/4 hours.

Leave the cake in tin for five minutes, then turn on a wire tray to cool. cake can be served plain or drizzled with honey or Teiglech.

TEIGLECH

Mix one pound of flour, one teaspoon of baking-powder, three tablespoons of oil, and four eggs; knead very well. Roll out in strips three inches long, place on tins and bake with chopped nuts if desired.

   

 

 

 

 

INFORMATION ON THE JEWISH SABBAT AND THE FESTIVALS

The most popular foods for the most important Holiday's and Observances.

Reference:Florence Greenberg's Jewish Cookbook


SHABBAT

Friday Evening

The eve of Shabbat is an important family occasion. On Friday evening the family sits together for the Sabbat meal. The food is very traditional and usually consists of chicken soup with lockshen and kneidlech.

roast chicken and stuffing

stuffed helzel

roasted potatoes

vegetables in season

gingerbread ring

lemon tea and kichals


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SHABBAT LUNCH

This is the meal the family comes home to from the synagogue, No food can be cooked on the Sabbath and all dishes must be prepared ahead of time. In the Summer a cold meal is acceptable, such as cold borsht or a salad, and cold roast meat.

A traditional lunch however is usually served hot. The Cholet was in the oven since before the Sabbath.


gefillite fish

lentil soup

cholet

continental apple tart


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PESACH

FESTIVAL OF THE FREEDOM FROM SLAVERY-celebrated in April

The Passover meal is served in the middle of the Seder service. The table should only be set right before the meal is served.

The coffee and pesach sponge cake will be served at the table. No food is permitted to be eaten after the Aikomen, the piece of matzo eaten after the meal.


chopped liver

chicken soup with almond balls

roast chicken

savoury matzo pudding

new potatoes and carrots

green salad

coffee chocolate cream

pesach cake

coffee

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SHEVUOTH

THE FESTIVAL OF WEEKS- celebrated in May

Shevouth was originally a harvest festival celebrating the beginning of the wheat harvest. Every man took the first fruits of the offering of his crop to the Temple. To celebrate the festival the synagogue and home are decorated with flowers and plants. Shevouth is the birthday of the Torah.


Milk, cheese and honey are the symbolic foods

cucumber salad with sour cream

fried fish, cold

new potatoes

tomato salad

green salad with french dressing

cheese blintzes and fruit


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ROSH HASHANAH

JEWISH NEW YEAR- celebrated September/October

Sweet foods are eaten symbolising hope for sweetness and happiness in the new year.

No bitter or sour food are eaten during this celebration. Apple is the traditional fruit associated with Rosh Hashanah and is served sliced with a dish of honey.

Before the meal each person dips an apple slice into the honey, and wishes for a sweet New Year.


cherry soup

honeyed chicken

meatless carrot tzimmas

roast potatoes

upside-down applecake

honey cake and teiglech


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YOM  KIPPUR

The DAY OF ATONEMENT-celebrated September/October

On this day of atonement, Jewish people fast for 25 hours from sunset of the evening before until the following sunset. The meal before the fast is very important because after it is finished not even a drink may be taken till the following evening. Therefore highly spiced foods are not served.

The contents of the pre-fast meal vary-families have their own preferences, but many chose a traditional Friday meal.

Breaking the fast is gradual. On returning from the synagogue it is usual to serve a hot drink first, often tea with milk with sponge cake and biscuits, followed by a light fish dish and a salad.


smoked salmon or chopped herring.

fried fish

halibut with lemon sauce

tomato salad

potato salad

chocolate mousse


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SUCCOTH

Celebrated October

THE FESTIVAL OF TABERNACLES

Succoth is the Jewish festival of thanksgiving. It lasts seven days.

Jews commemorate the protection of God during the forty years wandering in the wilderness by building a succah or small makeshift hut in the yard or garden.

The succah has no roof but is covered with leaves and branches through which the stars can be seen, but the hut is festooned with fruits and vegetables.


avocado dip

holishkes (stuffed cabbage leaves)

minced meat with kasha in pastry

fresh vegetables in season

apple strudel

fresh fruit salad


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HANUKKAH

Celebrated December

FESTIVAL OF LIGHTS

During Hanukkah the Jewish people remember the Battle of the Maccabees to save the Temple. This is a time of parties and celebrating and children enjoy it greatly. They are giving presents and Hanukkah gelt, which are chocolate candy coins.

The only really traditional food eaten during Hanukkah is potato latkes, but a delicious meal is usually served.


lentil soup

beef

potato latkes

pickled cucumbers

french fries or roast pototoes

almond fruit tart

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PURIM

celebrated February/March

THE FEAST OF LOTS/THE FEAST OF ESTHER

Purim celebrates the downfall of Haman- who planned a massacre of the Jewish population of Persia- through the efforts of the King's favorite Queen, Esther and her uncle Mordecai. There isn't any particular special menu for a Purim meal, but the traditional cake is Haman taschen. The small cake is made in a triangle or three cornered shape. There are two versions of the origin of the shape-one that Haman wore a three cornered hat, the other is that his ears were long and pointed.

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Please note: Because I don't belong to the Jewish faith, I had to utilize references and research.  If any of my research is incorrect, please feel free to email me with any corrections.

Thank you so much,

Amy

Purchased a wonderful book, that I decided to utilize as a reference guide for the site, and to enjoy some of the recipes that Hattie and her family might have enjoyed

The Essential Book of Jewish Festival Cooking-

Seasonal Holiday Recipes and their Traditions- By Phyllis and Miryam Glazer

 

ROSH HASHANAH

At the green grocers in Isreal, the surest sign that Rosh Hashanah is around the corner is the appearance of the Barhi date, an exotic yellow looking fruit strung up in clusters to entice passersby. The Barhi has one season and one season only-it suddenly appears just before Rosh Hashanah, and just as suddenly disappears at the end of Sukkot.

Though many Westerners have yet to taste them, the unique Barhi dates are a particular favorite with Persians as well as Sephardim with Middle Eastern or North African roots, who regarded them as harbingers of Autumn and gourmet treats in their counties of orgin.

In ancient days, just as today, if the Winter rains had been plentiful, and no pestilence had struck the land, by Rosh Hashanah the countryside would be rich with vegetation and the trees would be laden with fruit, ripe for the picking. There would be a plentiful harvest of pomegranates, figs and dates and in some parts of the countryside, the first olives would be ready for eating or for pressing into oil to be used for everything from cooking, medicine and lightening to the annointment of royality.

To express their gratitude to God for these basic foods, the ancient Hebrews gathered together at the Temple of Jerusalem on the first month of Tishri (celebrated September/October) for a joyous feast calling the holiday Yom Tru'ah, the day for the Sounding of the Shofar, as the Bible had commanded.

The precious agiricultural sense memory of the festival faded over the centuries after the Temple was destoyed, and the people dispersed to the four corners of the world. The focus of the holiday, along with the rituals had to find new expression.

Living in Babylonia, where the new year was celebrated in the Autumn, the rabbi's of the Talmud reconceived the festival of Yom Tishri as the beginning of the new year as well calling it" Rosh Hashanah"-The beginning or (head) of the New Year. But how where they to reconcile a New Year in Tishri with the Hebrew calendar, where the first month was Nisan which occurred in the Spring. Therefore Nisan became the new year for months and Tishri, the new year for years. "The world was created in Tishri," said the sages , turning the holiday into the birthday of the world.

In ancient Israel, the original feast for the Day of Sounding the Shofar probably included the wheat and barley from the Shavuot harvest months before, new wine from the Summer grape harvest, and the fruits and vegetables of the season. Today, just as in those days, the new wheat is still used to bake the holiday bread and pastry, fresh dates are still pressed into silan -the biblical honey to grace the New Year's table..

Over the centuries however, the first dinner of what became Rosh Hashanah, evolved into a festive meal, characterized like the Passover Seder, by the eating of symbolic foods. Some foods were seen as omens with mystical powers; others were a subtle way to ask God to fulfill our needs. Most dishes were chosen because their names in Yiddish, Hebrew, Aramaic or even Ladino have connotations suitable for the holiday. For example the custom of eating tzimmes, a carrot based vegetable stew traditionally served by Ashkenazim on Rosh Hashanah comes from the Yiddish word for carrots, meren called gezer in Hebrew which means more or increased,the carrots are shaped into coin shaped pieces, as a wish for more health and wealth for us and for our families.

Another Ashkenazic folk tradition is to avoid eating nuts on this holiday, because the numerical equivalent of the word for nut in Hebrew-egoz is the same of that of the word for sin. And lest you think that Ashkenazim eat kreplach on Rosh Hashanah, just because they taste good, an ancient tradition also suggests that since the new moon is nearly invisible at Rosh Hashanah, that some holiday foods should be "covered" or hidden. Just as the clouds cover the moon or the dough covers the filling of the kreplach. It's also a custom to eat round pasta because the shape symbolizes "wholeness."

In both Ashkenazic and Sephardic homes, the first foods served on Rosh Hashanah are sweet in the hopes for a "sweet" new year. The tradition is to dip apples into honey and all traditions break bread by dipping challah into honey rather than salt which is customary on the shabbat and other holidays.

You'll still find many Ashkenazic homes serving a more or less standard menu which dates back to the middle ages, the first course is usually gefilite fish, (recipe available on this site) soup with noodles, boiled beef or goose, kugel and for dessert honey and spice cake.

Nothing sour, bitter or black is supposed to be served on Rosh Hashanah, as it is a time of celebration, to be thankful for the blessings in our lives..

The Seven Blessing Tray.....

Every Rosh Hashanah table would not be complete without, a Seven Blessing Tray which includes

DATES-Tamar-in Hebrew, like the Aramaic word yitamnu meaning "Will stop our enemies or all who wish us ill

LUBIA-Green beans or peas, meaning that you will be as plentiful as the bean.

LEEK or SPINACH/SWISS CHARD-From yikrot in Hebrew which means to cut off-or stop our enemies

POMEGRANATE SEEDS-A symbol of fertility-sometimes with the addition of sugar, so that the coming year we be as full as mitvot as the seeds of the pomegranate which according to legend contains 613 seeds, which is the same number of mitvot included in the Torah.

A HEAD OF CABBAGE-Traditionally a fish head. That we should move ahead in life.

A BOWL OF BEETS-From the Hebrew word for selek, meaning that those who seek destruction of others should be removed or should go away.

A BOWL OF CARROTS-From the Hebrew word-gezer, which sounds like gzar dino-The Hebrew word for judgement in that we hope to be judged for our good deeds and forgiven for the bad..

 

Reference: The Essential Book of Jewish Festival Cooking-

Seasonal Holiday Recipes and their Traditions- By Phyllis and Miryam Glazer

 

Please note: Because I don't belong to the Jewish faith, I had to utilize references and research.  If any of my research is incorrect, please feel free to email me with any corrections.

Thank you so much,

Amy 

 

 

 ----------------------------------------------------

APRIL 19TH TO APRIL 27TH 2008

 CELEBRATION OF PASSOVER/PESACH

  Passover begins on a full moon in the month of April, and lasts a total of eight days, it commemorates the exodus of the Jews from Egypt.

Egypt was ruled at the time by the terrible Pharaoh Ramses II.  Moses was instructed by G-d to lead the Jewish people to their freedom.

 Moses' plea of let my people go was ignored. Moses warned the Pharaoh that G-d would send severe punishments to the people of Egypt if the Israelites were not freed. Again the Pharaoh ignored Moses' request of freedom. In response G-d unleashed a series of 10 terrible plagues on the people of Egypt 

1.    Blood

 2.    Frogs

 3.    Lice (vermin)

 4.    Wild Beasts(flies)

 5.    Blight (Cattle Disease)

 6.    Boils

 7.    Hail   

 8.  Locusts   

 9 Darkness

10.  Slaying of the First Born

G-d instructed his people,  the Israelites to mark their homes with the blood of a lamb, so that G-d would know to pass them over and thus not curse them with plaques that he was going to unleash to help them gain their freedom from slavery. It is because of this the holiday is referred to as Pesach. Pesach is the Hebrew word for Passover.

Pesach Means Protection

The Pharaoh continued his enslavement of the Jews, he did not take G-d seriously, that was until the final plaque.

G-d was going to kill the firstborn of both man and beast and continue to do so, until the Israelites were allowed their freedom.

The holiday is observed with food playing a central focus. This is because the Jews were in such a hurry to go that they didn’t have  the time for their bread to  bake, they took the raw dough, and it literally baked  in the hot desert sun,  This natural sun baking formed cracker type wafers called matzohs, this is what the Israelites ate during their long journey.

The army of Pharoah was still not going to give up easily, and they chased the Israelites all the way to the Red Sea, and just when they thought they had recaptured their slaves, the Red Sea parted and the Israelites ran across to the other side, just as Pharaoh's army had began to follow them the sea closed up again, and swept the army away.

This was a miracle given to the Israelites by the grace of G-d, and they show their thanksgiving by celebrating Pesach each year.

The first two nights of Pesach are very important, and are marked by a special celebration called a seder where special foods and prayers are said while loved ones are gathered around the table.

Prior to Pesach the house is cleared of all yeast products, those products that are not eaten prior to the holiday are given or sold to non-Jewish neighbors and friends.

Any foods that contain yeast are strictly prohibited during the eight day holiday, to remember the fact that the bread was baked only in the sun when the Jews fled their enslavement.

This is how the Seder table is set for dinner, with special silverware and dishes that are utilized to celebrate this special holiday

Three pieces of Matzoh are placed in a Matzoh Cover (a cloth sleeve or envelope) and placed in the center of the Seder table. Before the meal begins the middle matzoh is removed and broken in half. One half is returned to the Matzoh Cover, the other - the Afikomen - is hidden, to be hunted by the children at the end of the Seder meal. The child who finds the Afikomen wins a special prize. Some homes break the Afikomen in to many pieces assuring that each child present can find a piece and receive a prize. The Seder plate contains foods that have special meaning for this holiday.

Haroseth

Parsley (dipped in salt water)

Roasted egg

Shank Bone

Bitter Herbs   

Haroseth is a mixture of chopped walnuts, cinnamon, wine and apples, this represents the mortar that the Jews used to construct the brick buildings for the Pharaoh 

Parsley is a symbol of Spring, the parsley is dipped in salt water, the salt water symbolizes the tears that were shed during the time of enslavement. 

Egg is a symbol of Springtime and also of life. 

Shankbone represents the sacrificial lamb that was used to mark their homes for G-d to Passover 

Bitter Herbs represent the sorrow of enslavement During the Seder 4 glasses of wine are poured to represent the 4 stages of the Exodus.

Freedom
Deliverance
Redemption
Release

A fifth cup of wine is poured and placed on the Seder table. This is the Cup of Elijah, an offering for the Prophet Elijah. During the Seder the door to the home is opened to invite the prophet Elijah in.

After the meal is eaten, the children search for the Afikomen. The Seder is finished when the children have found the Afikomen and everyone has eaten a piece. The Seder is also based on the commandment in the Bible that stated, and thou shalt tell thy son, and therefore that importance of this special celebration should be told to all. At this ceremony the book of Exodus is read, this is called the Haggadah in Hebrew and during this special songs and prayers are sung.

 And these questions are asked and answered by the youngest member of the family  

Why is this night different?

Because we remember we were slaves and that we were freed by G-d

Why do we eat such unusual foods as Matzoh, the unleavened bread, and Maror, the bitter herbs?  

We eat Matzoh, because there was no time to bake bread, and Maror, the bitter herbs are dipped in salt water for the tears we cried.

Why do we dip our food? 

We dip bitter herbs into Charoset to remind us how hard the Jewish slaves worked in Egypt. The chopped apples and nuts look like the clay used to make the bricks used in building the Pharaoh's building
 

Why do we lean on a pillow? 

So we can be comfortable and thankful that we are now free. 

HAPPY PASSOVER TO ALL!!!!

References:

Judaism 101

 http://www.jewfaq.org/index.htm

and Passover on the Net

http://www.holidays.net/passover/question.html

 

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