Kishka - Recipes That Take the 'Ew' Out of Traditional JEwish Dishes

Let's face it. Some traditional Jewish dishes are somewhat to be desired and are rarely prepared by younger generations. These fresh twists on the classics will ensure these traditions continue on for years to come.

By: Sarah Bauder for The Nosh Pit 

Kishka from Joy of Kosher

Ingredients:
3/4 cup oil Shmaltz (can be used as a substitution, making the kishka meat)
1 large onion
2 carrots
1 celery stalk
2 1/2 teaspoons salt
1 teaspoon paprika
1 pinch pepper
1 1/2 cups flour (you can substatute matza meal)

Directions:
Blend/ Mix in food processor until pureed. Form into loaves and wrap in foil. Bake at 350 for one hour. Chill, Slice, Rewarm and Serve. Enjoy!

Lox: An American Love Story

From Moment Magazine

When I was growing up on the Upper West Side in the 1930s, Broadway was lined with “appetizing” stores, that—unlike delicatessens, which sold smoked, cured and pickled meats—specialized in fish and dairy. These were shops where we bought pickles, fresh sauerkraut, dried fruits and candies as well as pickled, smoked and salted fish, and especially what we called lox. At the time, this now-iconic Jewish food was skyrocketing in popularity, and appetizing stores opened to meet the demand.

Most Americans, even Jews, don’t know that lox was invented in America, not Eastern Europe, explains Gil Marks, author of the Encyclopedia of Jewish Food. “Salmon was not an Eastern European fish,” although it was familiar to Scandinavians and Germans, including German Jews, he says. While “bagels were Polish and cream cheese was Native American,” Jews began to eat salmon en masse in early 20th-century America, where the fish was plentiful.

European Jews had long smoked and salted their fish, and they did the same with salmon when the transcontinental railroad opened in 1869. Salmon from the Pacific Northwest was smoked and shipped east in barrels layered with salt, creating a brine that preserved it for months without refrigeration as it made its way cross-country. The result was what is known today as belly lox—the traditional authentic salty salmon cured in brine. It was affordable, easy to keep and pareve, so it could be eaten with dairy.

The word lox itself is evidence of the food’s non-Eastern European roots. “The key to understanding the emergence of the term among Eastern European Jews in America is that lox is a German word,” Marks says. Lox is the Americanized spelling of the word for salmon in Yiddish (laks) and in German (lachs), and also a derivative of the Swedish gravlax, meaning cured salmon. Nova Scotia salmon, known as Nova, gained popularity after the introduction of refrigerated cases; instead of brining, which was no longer necessary, the fish could be lightly salted and then smoked. Today, we still use the term Nova to refer to the more expensive smoked salmon, although eventually, the word lox has come to encompass salmon from both coasts and even northern Europe.

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The Man Who Introduced Matzo Balls to Moo Goo Gai Pan

 If you ate Chinese food last night you took place in a custom as entrenched as turkey and football, as latkes and sour cream, as…pastrami and egg rolls?

"My personal joke is that I learned to speak Yiddish in the Chinese restaurant from my customers." So says Ed Schoenfeld, a Brooklyn-born Jew and owner of Red Farm, a popular Chinese restaurant in New York City’s West Village.

Having cut his teeth running the bygone influential Uncle Tai's Hunan Yuan on the Upper East Side in the 1970s, Schoenfeld ascended to a culinary king, being named "the curator of Chinese food in America" by Gourmet.

"If you're a New York Jewish guy," Schoenfeld said, "you grew up eating Chinese food. That’s what you do."

Think a culinary marriage between Chinese and Jewish food is dubious? The proof is in the...pastrami egg rolls, which is just one of Schoenfeld's oddly delectable, beloved combos.

- Zachary Solomon for Jewniverse

The Jewish Food Trends of 2013

By Shannon Sarna for The Nosher

This time of year, I love thinking back on the highlights of what I ate, what I made and what I want to create in the coming year. I focused a lot this year on my cakes, which I will be sharing on the blog in 2014 (stay tuned!), and I expanded my vegetarian repertoire significantly. And meanwhile, the Jewish food scene was busy with its own 2013 agenda, some of which I found exciting, and some that I would be happy to see not make a re-appearance in 2014.

Gluten Free Everyone and Everything
If one more person tells me they are going gluten-free or their doctor has told them they have a gluten allergy, I am going shove a loaf of challah right into their mouth. Ok, I know that might sound harsh. But it seems like everyone around me has gone gluten-free this year, no!?

If you ask me, Jews have always been the kings and queens of gluten-free cooking and baking, since it’s pretty close to a Passover diet! For example, my Passover Sweet Potato Pie with Macaroon Crust is also…gluten-free. A happy side effect.

But aside from my snarky attitude about the gluten-free fad, there are great resources out there including Rella Kaplowitz’s kosher gluten-free blog and even an entire Jewish cookbook dedicated to classic Jewish baked goods called Nosh on This. And don’t forget to check out our very own recipe for the Ultimate Gluten-Free Challah.

Pop-Ups Popping Up

Pop-up restaurants have been, literally, popping up all over the country for the past couple of years. In fact the first time I experienced a pop-up was in New Orleans about 3 years ago. The general concept of a pop-up is for a chef or group of chefs who want to try something different, or who don’t have their own space, will use a traditional restaurant space or other space and open a restaurant for a short amount of time. And in 2013 pop-ups have taken on a distinctively Jewish flavor. Devra Ferst wrote in The Forward that “New York Pop-Ups Deliver the Country’s Most Exciting Jewish Fare.”

Earlier this year The Kubbeh Project from Naami Shefi made the biggest headlines, opening for three weeks in the East Village of New York City.

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Halva Swirl Brownies

By Shannon Sarna for The Nosher

For some time now I had in my head that I wanted to make a brownie that involved halva, that delicious Middle Eastern sesame confection. I researched. I pondered.

And then when I got a jar of the brand-new Soomsoom Foods Tehina, I knew it was my sign to go for it. What I loved about using this particular sesame paste was the super smooth consistency, easy pour-ability and also the fantastic plastic container. Much less messy or tricky to open than the metal cans!

I used this recipe for Nutella Cream Cheese Swirl Brownies from Lovin’ in the Oven as the inspiration for my recipe.

While I chose to sprinkle the halva pieces on top of the brownies, you could also mix them into the brownie batter itself, or make a double batch of the brownies and do a layer of brownie filled with the tahini-cream cheese filling. The possibilities are endless.

Want to make this “semi-homemade” or pareve? Use some tried-and-true store-bought brownie mix and mix as directed. Add 1/4 cup chocolate chips to batter, and sprinkle 1/2 cup crumbled halva on top for another variation.

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Alfajores Cookies

Alfajores is a South American cookie. It is an elegant soft cookie which is sandwiched together with dulche de leche or vanilla custard and rolled in coconut.

Ingredients

1 cup/s Flour
1 cup/s Sugar
1 tablespoon/s Baking Powder
1 tablespoon/s Vanilla Sugar
300 gram/s Corn Starch
3 Eggs
200 gram/s Butter Or Margarine Melted
1 Dulche De Leche
1 Coconut

Preparation
Mix all ingredients in an electric mixer until well blended. Roll out a layer of the dough not too thinly nor thickly and cut out circles using the top of a glass. Bake at 350 for 10 minutes, until it looks just baked. Be very careful not to burn it. When cool, sandwich 2 cookies with a layer of dulche de leche or vanilla custard and then roll the sides in coconut or colored sprinkles.

From CulinaryKosher.com

Texas Cholent No 9

Cholent that has a Texas twang.

By Ari White on MyJewishLearning
Ingredients


1 lb Naval Pastrami
1 lb 2nd Cut Brisket or Flanken
1 lb Bullet of Salami
1-2 marrow bones
4 large potatoes, peeled and chopped
1 large sweet potato
5 cloves garlic, crushed
1/2 cup mixed beans soaked in water overnight
2 onions
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon garam masala
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon instant coffee
1/2 teaspoon chipotle powder or cayenne
1/2 cup barbecue sauce
1/2 cup ketchup
1/4 cup teriyaki sauce
1/2 lb kishke, cut into 3 slices
1 can Dr. Pepper
3/4 lb pearled barley, washed
water

Directions

Place your onions, quartered, marrow bones and brisket in a roasting pan and put under a broiler until both sides have good color, then place in crockpot.

Cut your potatoes into manageable pieces, usually 6-8 per potato and add to pot as well.

Add beans, remaining meats (whole), spices, ketchup, teriyaki, and BBQ sauce into the pot.

Pour as evenly as possible your washed pearled barley over everything else.

Add can of Dr Pepper.

Place the 3 slices of kishke in the center over your pile of barley.

Fill to the brim with water and cover with lid.

Set mode on high for six hours, then leave in warm mode overnight. Do not touch.

Before serving break up the large slabs of meat and allow to cool for about 10 minutes.