My Mother-in-law, Lorraine Fischer was an amazing woman. I learned my Jewish culinary skills from her. I was not raised Jewish but married a Jewish man and found Lorraine a wealth of information when it came to traditional foods. For my first Passover she sent me the recipes that had been handed down to her from her mother and her mother before her. She handed down the secrets of Jewish cooking to me and I became a “Gastronomic Jew.” The world of matzo meal, rendered chicken fat, chopped liver, kugel, brisket and horoset were unknown to me. Mastering these recipes were key to preparing a successful Jewish holiday meal. The recipes below our Lorraine’s that I hope to one day pass down to my daughter-in-law to continue the tradition of Jewish cooking. Enjoy!
· 3 large baking potatoes
· 2 eggs, separated
· 1 small onion, grated fine
· 1 tablespoon unbleached flour
· ¼ teaspoon baking powder
· ½ cup vegetable oil
· 1 teaspoon kosher salt
· Black pepper, freshly ground to taste
1. Peel potatoes and grate fine
2. Empty potato pulp into a mesh sieve and wash under cold running water until water runs clear. Drain well.
3. Empty potatoes into a bowl and combine with egg yolk, grated onion, flour and baking powder.
4. Beat egg whites until stiff and fold into potato mixture. Season with salt and pepper.
5. In a large nonstick skillet add the oil to about ½ inch in the pan. Heat until very hot.
6. Drop full tablespoon of the potato mixture into oil, flatten each mound slightly and fry on both sides over medium-high heat until golden brown.
7. Drain on paper towels, changing them frequently as they absorb oil. Add oil, making sure it is hot enough before you drop in more potato mixture.
Mandel Bread is like a Jewish Biscotti. It is a traditional pastry served around Jewish holidays and Hanukkah in particular. Enjoy.
· 1 jar maraschino cherries
· 1 cup chopped walnuts
· 7 ounces chocolate chips
· 3 cups flour
· 3 teaspoons baking powder
· ½ teaspoon salt
· ½ cup shortening
· 1 cup sugar
· 3 eggs
· 1 teaspoon lemon juice
1. Preheat oven to 350 degrees
2. Mix together the cherries, walnuts and chocolate chips put to the side
3. Cream together the sugar and shortening until well blended
4. Gradually add the eggs to the sugar mixture until all ingredients are well blended
5. Stir in flour gradually
6. Add baking powder, salt and lemon juice.
7. Fold in the cherries, nuts and chocolate chips
8. Turn mixture onto a baking sheet (Do not grease cookie sheet) to form a flat rounded log.
9. Bake 30 – 45 minutes
10. Cut in slices while hot and let cool.
· 4 eggs, separated
· ½ pound farmers cheese
· ¼ cup matzo meal
· ½ teaspoon salt
1. Whip egg whites to stiff peaks set aside
2. Mash cheese, add yolks, matzo meal and salt, mix well
3. Fold in beaten egg whites
4. Drop mixture from spoon into a greased skillet and cook over medium heat.
5. Flip to brown both sides
6. Serve hot. Great with honey or cinnamon sugar
Makes about 12 latkes
Fluffy Kneidlach (Matzo Balls)
Recipe makes 12 large balls