cuisine and jewish (ashkenazi)

836

Recipes

Chopped Liver

Posted by DrGaellon  

My grandmother always used both chicken and beef liver, and it had to be broiled to make it kosher. Use Schmaltz and Gribenes (Rendered Chicken Fat) for the schmaltz and gribenes. She only made this for Passover. MORE»

Recipe #340056

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Nana's Brisket

Posted by Shana C  

This is my grandmother's brisket recipe and the sauce is especially good on kasha varnishkes. I like making it in a crockpot, but my mother still makes it on the stovetop or in the oven, which are both good options. If you can't find... MORE»

Recipe #339701

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Broccoli and Cheddar Kugel

Posted by Manami  

This savory pudding brings comfort home for Friday nights. Individual sized portions make serving a cinch. Great for company-style meals or maybe a luncheon! Country Living Magazine. MORE»

Recipe #339660

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Bubbe's Meatball Dinner

Posted by JJRsGirl  

A recipe from the recipe box my Bubbe left behind after she passed away. I treasure her recipes! MORE»

Recipe #337792

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Salmon and Whitefish Cakes (With Horseradish Cucumber Sauce)

Posted by blucoat  

The combination of salmon and whitefish is delicious (and pretty). The recipe is from Diane Rossen Worthington and was published in Bon Appétit Magazine (April 2008) and is a great alternative to traditional gefilte fish. If you are... MORE»

Recipe #336363

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Prune Filling for Hamentashen

Posted by DrGaellon  

For use with Hamantashen. Makes enough to fill about 24 hamentashen. From Mom's recipe box. MORE»

Recipe #336336

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Honey Walnut Filling for Hamantashen

Posted by DrGaellon  

Use to fill Hamantashen. From Mom's recipe box. Makes enough to fill about 36 hamentashen. MORE»

Recipe #336328

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Stuffed Breast of Veal

Posted by DrGaellon  

An Ashkenazic Jewish classic MORE»

Recipe #335179

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Margot's Jewish Apple Cake

Posted by JackieOhNo!  

Here is another recipe that I received in a recipe-swap-by-mail about 20 years ago, and am finally posting it here for safekeeping. MORE»

Recipe #334116

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Easy Brisket for Holidays or Anyday!

Posted by Karen in Toronto  

This has been in my family for many years. I usually double the hot sauce because I like a bit of bite. It always turns out incredible and makes delicious leftovers. In fact I often use the leftovers for Shepherd's pie. Freezes well too. It will... MORE»

Recipe #333441

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Rich Chicken Broth

Posted by DrGaellon  

Adapted from a recipe in Cook's Illustrated Magazine, 1996. MORE»

Recipe #330555

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Cheese Bourekas

Posted by Shellybelli4  

I found this one searching online....I saw that there were no Bourekasim on this site....I thought I should add one! I have not tried it yet, but if you try it before I do, let me know how it turns out. : "Middle-Eastern style puff pastry... MORE»

Recipe #329058

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Brisket in Sweet-And-Sour Sauce

Posted by Oolala  

My friend Deb sent this to me from the NY Times, 2002. Adapted from ''Levana's Table,'' by Levana Kirschenbaum (Stewart Tabori & Chang, 2002) . 3 hours plus overnight refrigeration. MORE»

Recipe #328788

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Dj's Potato Onion Bread

Posted by Dj's Eagles  

This recipe comes from a Jewish Baker who said it was the Sabbath Bread of Jewish neighborhoods of pre-World War II. It was originally Potato Bread. The Onions were added at a later date. Since then, I have added chopped tomatoes with green... MORE»

Recipe #328317

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Schmaltz and Gribenes (Rendered Chicken Fat)

Posted by DrGaellon  

The classic Jewish fat for use in meat dishes. The clarified fat is called "schmaltz," and the onion and crispy skin bits are called "gribenes." Gribenes are an essential addition to chopped liver and mashed potatoes (for knish... MORE»

Recipe #328209

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Noodle Kugel

Posted by DrGaellon  

From Mom's cookbook. MORE»

Recipe #328192

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Matzo Kugel

Posted by DrGaellon  

From Mom's cookbook. For Passover and year-round. Use chicken fat (schmaltz) if serving with meat, margarine if serving with dairy. MORE»

Recipe #328151

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Sweet Potato Tzimmes

Posted by Alan in SW Florida  

"Tzimmes" is one of those Yiddish words that loses something in translation. It is probably best defined as confusion or a mishmash...which is probably where this casserole gets its name. This recipe can be made 2 days in advance; cover... MORE»

Recipe #326999

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High-Altitude Challah

Posted by Greeny4444  

I make this challah for my family and family gatherings in Colorado, and it turns out beautifully each time. I hope you enjoy it as much as my family does! If you'd like, sprinkle poppy or sesame seeds before baking. *NOTE*: Prep time does NOT... MORE»

Recipe #325948

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Zucchini Kugel

Posted by mlkweiss  

Great tasty recipe that can be used for multiple occaisions. MORE»

Recipe #325670

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