Creamed Pickled Herring
CREAMED PICKLED HERRING
I’ve been preparing this recipe for years, beginning when we were
members of Temple Ner Tamid in Peabody, MA. It’s great to serve
4-6 people for brunches and for Break-the-Fast.
1 lb. jar pickled herring tid-bits in wine sauce
½ pt. sour cream (can use low-fat)
Scant ½ cup mayonnaise (can use low-fat)
3 teaspoons sugar
5 squirts lemon
1 large onion, thinly sliced
(red onion is more digestible)
2 large carrots, slivered
Drain herring, leaving the herring onions in the jar. In a bowl,
mix mayonnaise, sugar, lemon juice and sour cream. Add drained
herring and onions. Add slivered carrots and thinly-sliced purple
onion. Let stand one hour to marinate. Refrigerate in covered
Smoked Salmon Spirals
SMOKED SALMON SPIRALS
1 lb. cream cheese, softened
1 tbs. each fresh lemon juice and rind
3 scallions, minced, including greens
3 tbs. minced fresh dill, plus more for garnish
2 tsp. Hungarian sweet paprika (or whatever paprika you have)
8 large flour tortillas (10-12”)
2 small capers, drained (optional)
1 lb. smoked salmon, thinly sliced and chopped
Beat together cheese, lemon juice, rind, scallions, dill
Spread 1/8 of cheese mixture on tortillas, leaving ¼” margin.
Layer the chopped salmon evenly on top of the cheese mixture.
Roll up tortillas, pressing down hard as you roll.
Wrap each tortilla in plastic wrap, like a tootsie roll.
Chill at least 3 hours, not longer than 12.
(I chilled for 24 hrs and it was OK.)
Slice ½” thick. Garnish with a sprig of dill.
courtesy of her cousin,
Recipe for apple cake
B'Nai Brith women of Eastern Canada
2 eggs 2 tsp baking powder 3 tbsp orange juice
1 cup sugar 1/4 tsp salt 2 tsp cinnamon
1 tsp vanilla 6 to 8 apples, pared and sliced 1/12 cup flour
1/2 cup oil 1/2 cup white or brown sugar
Combine sugar and cinnamon and set aside. Beat eggs, sugar and vanilla until fluffy. Beat in oil. Add liquid alternately with dry ingredients and beat just until smooth. Spoon half of batter into a lightly greased 9" square baking pan. Spread evenly with a rubber spatula. Add apples which have been sprinkled with sugar and cinnamon. Cover with remaining batter. Bake at 350 for 50 to 60 minutes, until nicely browned.
Easiest Corn Salad
Taste tested at Supper in the Sukkah
Many thanks to Chef Orly Wallach for her Easiest Corn Salad. Enjoy!
Easiest Corn Salad– Serves 4-5 as side dish
1 bag (16 oz) frozen corn kernels
1 8oz can black olives sliced into rings
1 small red onion chopped
1/3 cup dried oregano
1/4 cup olive oil
2 tbsp. red wine vinegar
Salt and pepper
Thaw corn. Add all ingredients except salt and pepper in a medium bowl and toss well.
Add salt and pepper and toss lightly. Taste and adjust seasonings as desired. Let stand at least ½ an hour. Best served at room temperature
Sweet Kugel – Ann Herman
1/2 lb fine noodles (4 cup dry)
1 lb cottage cheese
4 heaping tbsp sour cream
1 stick margarine
1 cup sugar
1 tsp salt
8 oz cream cheese
1 tsp vanilla
Cook noodles--drain and rinse. Melt margarine in same pot and add noodles. Mix cottage cheese, sour cream, sugar, cream cheese, salt and vanilla in mixer. Add to noodles Put eggs in mixer and beat until light and fluffy. Add to noodles by hand. Pour into a lightly greased 9 x 13 pan.
*** Very Important*** Let sit on counter for 1/2 hr. before baking.
Top with crushed graham cracker crumbs if desired. Bake 50-60 minutes at 350°.
Can be made ahead, frozen and heated in microwave before serving. (Cut into squares before freezing.)
Aunt Henrietta's Spaghetti Sauce
From Naomi Hershkowitz:
"I found this recipe on ancient yellowed torn up paper. My aunt was making this sauce probably before I was born and I asked her one time for the recipe. She often made large quantities and shared. I made a few changes as she wrote things like "cook on small fire" rather than low heat.
Aunt Henrietta's Spaghetti Sauce
One Green Pepper
One Clove Garlic
One can sliced mushrooms or sliced fresh mushrooms
One can tomato sauce
One can tomato paste
Salt and fresh ground pepper to taste
Dice onion, and cut pepper and garlic into small pieces. Put into deep pot and cover with oil, (I prefer olive), brown it halfway and then put in mushrooms to finish browning. Then add tomato sauce and tomato paste and add enough water to double the amount. Add salt and pepper. Let cook on low heat for about two hours. Stir frequently. Don't let it get too thick.
Serve over pasta and enjoy.
Artichoke Quiche – Suzy Grumbacher
12 oz marinated artichokes
5 eggs - beaten
1/2 onion - chopped
2 cups shredded cheddar cheese
Crackers (your choice)
Sauté chopped onions in artichoke liquid (pour through strainer over frying pan.)
Beat eggs. Break apart artichokes and add to eggs. Add cheese and onions (with liquid) to eggs. Pour into 10" pie plate. Crumble crackers over top. Bake at 350° about 30 minutes, until golden.
Broccoli and Cheese Quiche
Broccoli and Cheese Quiche – Phoebe Mont
2 open pie crusts
(Make your own or use Mrs. Smith’s frozen – they are quite good)
½ pint half-and-half (light cream)
14 X-large eggs - beaten
1 large bag frozen chopped broccoli
16oz shredded X Sharp cheddar (1 bag Sargento is perfect)
S & P
Pre-bake crusts slightly so that the bottom does not get soggy.
Divide broccoli and cheese into two portions, spread on pie crusts.
Beat half-and-half (light cream) into eggs, season, and pour over broccoli/cheese filling. Bake at 375° for 1 hour.
Serves 8 as a side, 4 as a lunch item.
Spinach and Ricotta Pie
Spinach And Ricotta Pie - Dilly Schwartz
Can be baked earlier in the day and served at room temperature or reheated. Either way, the bottom will remain crisp. Makes 8 to 10 servings.
1 10 or 11 inch prebaked pie shell
1-3/4 lbs fresh spinach
3 tbsp olive oil
4 scallions, including green parts - chopped fine
1 1/4 cups freshly grated Parmesan cheese
1 1/4 lbs whole milk ricotta
4 eggs (room temperature) lightly beaten
Freshly ground black pepper
Preheat oven to 375°. Discard spinach stems & wilted leaves and wash spinach to remove any sand. Drop into a large pot of boiling water and let water return to the boil. Drain spinach at once and refresh with cold water. Take small batches of spinach in your hands and squeeze out as much liquid as possible. Wring out, in batches, in a dish towel to dry very well. Chop spinach medium fine, in batches, in a food processor fitted with a steel blade. Remove each batch to a bowl before processing the next one.
Heat oil in a skillet until hot. Add scallions and sauté over low heat until soft. Add spinach and sauté, stirring, for a few minutes. Transfer to a bowl, let cool a little and mix in 1 cup of the Parmesan cheese, the ricotta and eggs. Season well.
Place prebaked pie shell on a thin flat baking sheet or oven liner. Spread filling in shell and sprinkle with remaining Parmesan cheese. Bake in lowest third of oven for about 25 minutes, or until top is firm but still wobbly.
Place pie on an elevated object, such as a coffee can, and let the rim fall down. Either slide the pie to a flat serving platter or place two large, wide spatulas underneath and lift to a platter.
Taste tested at Supper in the Sukkah
Many thanks to Chef Sharon Menashes for her Eggplant Caponata
Eggplant Caponata -Serves 6
Zesty combo of sweet, sour, and piquant flavors. Perfect for low fat diets.
Easy to make and keeps well. Japanese/Chinese/Asisan eggplants have fewer seeds and better flavor.
1 ½ lbs. eggplant unpeeled and cut into 1 inch dice
2 tbsp. olive oil
1 medium onion sliced
2 celery stalks thinly sliced
1 small yellow or red bell pepper cored, seeded and diced (optional)
Salt and freshly ground black pepper to taste
1 8oz can tomato sauce
1 I4 ½oz can diced tomatoes - drained
2 tsp. sugar
1 tbsp. red wine vinegar
1/3 cup pitted green olives halved
2 tbsp. capers rinsed
2 tbsp. raisins
6 slices crusty bread or toast for serving
Heat olive oil in a large, heavy skillet or sauté pan. Add onion, celery and bell pepper and sauté for 5 minutes on medium heat. Add eggplant, salt, and pepper and sauté, stirring, for 2 minutes on medium high heat. Cover and cook for 3 minutes, stirring occasionally, on medium heat. Add tomato sauce and tomatoes. Cover and cook I5 minutes on low heat. Add sugar, vinegar, olives, capers, and raisins. Cover and simmer on low heat, stirring often, for 10 minutes or until eggplant is tender. Taste and adjust seasoning. Serve cold or at room temperature with bread.
Wheat Berry/Craisin/Pecan Salad
Wheat berry/Craisin/Pecan Salad – Ceil Roth
1 cup wheat berries (rinsed)
4 cups water
1 cup finely diced green onion
2 stalks celery - small dice
1 cup pecans - rough chop
1 cup dried cranberries - rough chop
1 teaspoon fresh ginger - minced
1 sprig rosemary - minced
2 tbsp extra virgin olive oil
Juice of 3 limes
Salt & fresh ground pepper to taste
Bring water to a boil; add rinsed wheat berries and simmer in covered pot for about 1 hour or until grains are tender but a little chewy. Drain water when done and let cool.
Prepare green onion, celery, pecans, cranberries, ginger and rosemary. Place in medium bowl.
Add wheat berries, olive oil and lime juice. Combine and mix well. Add S & P to taste. Serves 8.
Zucchini Bake – Esther Schmerling
2 cups zucchini - shredded (3 large zucchini)
3-4 large carrots - shredded
1 medium to large onion - shredded
1 stalk celery - cut into small pieces
1 cup Bisquick
½ cup parmesan cheese
½ cup vegetable oil
½ tsp salt
¼ tsp mild red pepper
Peel zucchini, carrots, onion and shred in food processor. Clean and cut celery into small pieces.
In a large mixing bowl, beat 4 eggs. Add salt, red pepper, Bisquick, parmesan cheese and oil.
Add shredded vegetables and mix well - until smooth. Pour into large lasagna pan sprayed with oil. Bake in 350°oven for 1 hour. Turn off heat and leave in oven another 10 minutes before removing and cooling.