World Famous Jewish Recipes
Recipe – Challah (Jewish Braided Egg Loaf)
5 cups unbleached flour
2 teaspoons salt
1/4 cup sugar
1 heaping tablespoon yeast
1/2 cup melted margarine or oil (if you are wanting to keep it kosher)
1 1/4 cups warm water
4 eggs at room temperature, 1 yolk set aside for brushing the outside
A couple pinches of saffron (optional adds color and aroma)
Preheat oven to warm (140F).
Mix flour, salt, sugar and yeast in a large bowl (or heavy duty mixer).
Mix together margarine (or oil) and water and pour into flour mixture and mix well (by
hand, with a spoon or mixer). Add the whole eggs and the extra
white (and the saffron if using). Knead well or use dough hook
on mixer (or two batches in a food processor). Add a little more
flour if needed. Place dough in a greased bowl and turn dough to grease all sides,
cover with waxed paper or plastic wrap and a towel and put in the
warm oven (turned off), for 1/2 hour. Punch down and knead for
about 10 minutes. Cover again with wrap and towel and let rise
15-20 minutes more in the warm oven. Repeat punching, kneading
and raising, 1 more time.
Cut dough into two pieces (for small loaves or leave in one for
large). Divide each into three for triple braid, four for a large
triple with a small triple on top, or six for six braid. Roll each
into ropes, tapered at the ends, and braid according to the number
you are using. Tuck ends together tightly and place in loaf pans,
or large loaf on a greased baking sheet.
Brush with a remaining yolk mixed with a little water. Get into
all the cracks. Place in warm oven for 20 minutes. Raise oven
temperature to 200F for 15 minutes. Raise it to 275F for 15
minutes. Finally, raise the oven temperature to 375F for about
20 to 25 minutes (for large loaf, a little less for two smaller), until
bread is golden brown, and internal temperature is 200F. Baked
challah freezes well, and slightly stale, it makes the BEST French Toast.
Soup Recipe – Matza Ball Soup
1/3 cup fresh room temperature club soda
1 tablespoon melted butter
1/2 Teaspoon kosher salt
1 tablespoon fresh parsley, chopped fine
1 tablespoon fresh sage, chopped fine
1 teaspoon fresh thyme, chopped fine
1 teaspoon lemon pepper
1 teaspoon garlic pepper seasoning
1 1/8 cups fine matzo meal
Home made chicken stock or chicken consomme
1 hour 15 minutes 15 mins prep
Crack eggs and use wire whip on them until frothy, about one minute.
Add melted butter, and club soda and stir very gently for just a couple of
seconds. Add next 7 ingriedients and mix just until all the matza meal is
incorporated and wet. Let sit for 30 minutes at room temperature.
Bring 8 cups of your best chicken stock or consomme to a simmer (note: store
bought chicken boullon may be used in this procedure). Wet hands with water and form approximately 1 1/2 to 2 oz. balls and drop gently into simmering stock.
Simmer gentle for 18-20 minutes uncovered.
Remove matza balls with slotted spoon (gently), set aside.
Strain stock through a fine sieve to remove any particles that came off of
the matza balls while cooking. Return this stock to pan
and thicken with a slurry of 2 Tbl. corn starch and 3 Tbl. cold water.
Make sure the corn starch is dissolved thoroughly in the cold water to avoid
lumps. If a thicker soup is desired use more corn starch slurry to thicken.
Taste and adust seasonings to taste.
Sprinkle with your favorite fresh chopped herbs or squeeze a little fresh
lemon over it.
Recipe – Brisket
1 (3 to 4 lb.) flat cut beef brisket*
1 can (28 oz.) stewed tomatoes, undrained
1 envelope onion soup mix
Place beef in a greased roasting pan.
Combine tomatoes and soup mix; pour over beef.
Cover and bake in a preheated 350° F., oven for 2-1/2 to 3 hours or until an internal
meat thermometer reads 160° F., and meat is tender.
Yield: 8 to 10 servings.
* Note: This is a fresh beef brisket, not corned beef. The meat comes from the first
cut of the brisket.
Latke Recipe – Potato Latkes
1 medium onion
6 medium potatoes (about 2 lb.), peeled
2 eggs, beaten
2 TB matzo meal
2 TB fresh parsley, chopped
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4-1/3 cup vegetable oil
Coarsely shred onion into a large bowl. Shred potatoes into bowl with
onion, stirring occasionally. The onion will keep the potato from browning.
Stir in eggs, matzo meal, parsley, salt and pepper. Heat oil in a large heavy
skillet over medium heat. Add potato mixture by rounded tablespoonfuls into
oil. Fry until crisp and golden; turn and fry remaining side until golden for
about 5 minutes on each side. Transfer to platter and keep warm.
Repeat until all potato mixture has been used, adding oil as necessary.
Serve with applesauce and sour cream.
Yield: 6 servings.
Casserole Recipe – REUBEN CASSEROLE
1 32-ounce bag sauerkraut, with juice squeezed out
1 pound corned beef, chopped
1/2 of an 8-ounce bottle Thousand Island dressing
1 pound Swiss cheese, sliced
12 slices buttered rye bread, cut in 1-inch pieces
Preheat oven to 350 degrees. In a 9×13 casserole dish
layer the sauerkraut, corned beef, dressing and cheese.
Top with the buttered rye bread cubes. Bake uncovered
for 45 minutes. Let cool slightly before eating.
Passover Torte – Chocolate-Apricot Passover Torte
1-1/3 cups butter
1-1/2 cups plus
1/3 cup sugar, divided
2/3 cup Cocoa
5 eggs, separated
2 tablespoons water
1 teaspoon vanilla extract
1 cup ground blanched almonds
3 tablespoons matzo cake meal
1/2 cup apricot preserves
CHOCOLATE CREAM FROSTING (recipe below)
Whole almonds (optional)
1. Heat oven to 350 F. Line bottoms of two 9-inch round baking pans with parchment or wax paper.
2. In medium saucepan over low heat, melt butter. Add 1-1/2 cups sugar and cocoa; stir until well blended. Remove from heat; cool to room temperature.
3. In large bowl, beat egg yolks until slightly thickened. Gradually add cocoa mixture, beating until blended. Stir in water and vanilla. Stir together ground almonds and cake meal; stir about half of mixture into chocolate batter. In small bowl, beat egg whites until foamy; gradually add remaining 1/3 cup sugar, beating until stiff peaks form. Fold remaining almond mixture into beaten whites. Gradually add egg white mixture to chocolate batter, folding gently until well blended. Pour batter into prepared pans.
4. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes (cake will settle slightly). Remove from pans to wire racks; peel off paper. Cool completely.
5. Place 1 layer on serving plate. Heat apricot preserves; strain. Discard fruit. Spread melted preserves over top of layer. Top with remaining layer.
6. Prepare CHOCOLATE CREAM FROSTING; spread over top and sides of torte. Refrigerate until serving time. Garnish with whole almonds, if desired. Cover; refrigerate leftover torte. 12 servings. CHOCOLATE CREAM FROSTING In medium bowl, stir together 1/2 cup sugar and 1/4 cup Cocoa. Add 1 cup (1/2 pt.) whipping cream and 1/2 teaspoon vanilla extract. Beat until stiff. About 2 cups frosting.
Cake Recipe – Passover Wine Cake
8 eggs, separated
1-1/4 cups sugar
1/4 cup wine, concord grape
3/4 cup each walnuts, chopped; cake crumbs, for Passover
2 tbsp. potato starch
1 tsp. cinnamon
1 lemon rind, grated
In a large bowl, beat egg whites, add sugar. Beat yolks in
different bowl and add wine. Then add yolk mixture to whites mixture.
Add flour through a sifter and add cinnamon, nuts and the grated
lemon rind. Mix well. Put in a baking pan and bake at 375° F. for 1 hour.
Kugel Recipe – Sweet Noodle Pineapple Kugel
1 pound broad noodles, cooked and drained
1 1/2 pints sour cream
1 1/2 cups butter, melted
1 1/2 cups sugar
1 teaspoon vanilla
5 eggs, beaten
1 pound crushed pineapple, well drained
4 ounces dried apricot or peaches, diced
Grease 9 by 13 inch-pan. Combine all ingredients except cinnamon sugar.
Pour into prepared pan. Sprinkle with cinnamon sugar. Bake at 350ºF for 45