March 22, 2007
A sweet gefilte fish like his Polish grandma used to make
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Herschel's Potato Kugel 4 large potatoes, peeled and grated 1 onion, grated 2 tablespoons matzah meal 2 tablespoons Passover potato starch 3 to 4 tablespoons chicken schmaltz or vegetable oil 2 eggs Salt and freshly ground black pepper Vegetable oil for the pan
Preheat the oven to 400 F.
In a large bowl, using a wooden spoon, mix the grated potatoes and onion. Add matzah meal and potato starch. Add chicken schmaltz (or oil), eggs and salt and pepper to taste.
Brush a 9-inch round baking pan with oil and spoon in potato mixture. Bake for 15 minutes. Reduce heat to 375 F and bake an additional 45 minutes or until golden brown.
Makes eight to 10 servings.
Roast Lamb Shanks With Dried Fruit 1/2 pound each raisins, dried apricots, dried prunes 2 onions, thinly sliced 4 carrots, thinly sliced 2 celery stalks, thinly sliced 4 lamb shanks 1 teaspoon powdered garlic Salt and freshly ground black pepper 1 cup water or Passover red wine
Preheat the oven to 450 F.
Plump dried fruit in enough water to cover for 20 minutes; set aside.
In a large roasting pan, place the onions, carrots and celery. Top with the lamb shanks. Sprinkle the plumped raisins, apricots and prunes over the lamb shanks and season with garlic powder, salt and pepper. Add water or wine, cover and bake for 30 minutes.
Reduce oven temperature to 375 F and bake two to three hours, or until the lamb is well done. Baste meat every 20 minutes, adding additional water or wine if needed.
Makes four to six servings.
Dried Fruit Compote 1 cup dried sliced apples, cut in half 1 cup dried sliced pears, cut in half 1 cup dried apricots 1/2 cup golden raisins 2 tablespoons sugar 2 tablespoons honey 1 cup dried prunes (whole or pitted, optional) Juice of one lemon
In a heavy pot, place the dried apples, pears, apricots and raisins. Add enough cold water to cover the dried fruit completely, bring to a boil and add honey and sugar.
Reduce heat and simmer for five to 10 minutes. Add lemon juice and prunes and simmer for about 30 minutes, or until fruit is soft and liquid is syrupy. Serve with a platter of cookies.
Makes six to eight servings.
Judy Zeidler is the author of "The Gourmet Jewish Cook" (Morrow, 1988) and "The 30-Minute Kosher Cook" (Morrow, 1999). "Judy's Kitchen" will soon to appear on Jewish Life Television. Her Web site is members.aol.com/jzkitchen.
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