Most used and useful Jewish cookbook?
Aderi ao LibraryThing para poder publicar.
Este tópico está presentemente marcado como "adormecido"—a última mensagem tem mais de 90 dias. Pode acordar o tópico publicando uma resposta.
1LarsonLewisProject Primeira Mensagem
Which one would you recommend for someone looking to build a library of Jewish cookbooks?
We mostly use Jewish cookbooks for holidays. The one catch is that it's usually not worth it to us to buy a new cookbook unless there's a good number of vegetarian recipes.
Butter Hamentaschen Dough
2 1/2 c. sifted unbleached flour
1 tblsp. baking powder
1 tsp. salt
1/4 c. sugar
1 egg, beaten
3/4 c. milk or milk/cream mixture
1/3 c. melted butter
1 tsp. vanilla extract
1 tsp. grated lemon zest (optional)
Sift flour with baking powder, salt, and sugar. Beat egg with milk and vanilla
then mix with melted butter and pour into center of dry ingredients. Stir until a soft dough is formed. Knead a few times on a lightly floured marble slab or other work surface. Roll or pat to 1/4 inch thick. Cut into 3-inch circles, fill, etc. If you hate rolling, take about a tablespoon of dough, roll it between your hands into a ball and flatten with a glass. Fill with between a half teaspoon and a teaspoon of your desired filling and pinch corners into a triangle. Bake on a silicone sheet or baking parchment at 350 degrees for 20 to 25 min or until slightly golden. They should not turn brown. Makes 15 to 18.
More at http://ablevayble.blogspot.com
They're not cookies and not Jewish, but they remind me a bit of hamantaschen without all the work - mochi squares stuffed with peach filling are a favorite breakfast of ours.
I can't believe how fast this year has flown. Pesach is just around the corner and requires a lot of meal planning of us. I come from a family of non-cooks (toasting bread or nuking popcorn is cooking to them), so I don't have any recipes handed down to me, which may be part of the reason I collect cookbooks.
I'm trying to remember the name of this cookbook published by one of the Ukrainian or similar orthodox groups in Canada for their big Lenten fast. It has some good ideas for vegetarian/lacto-ovo folks and works pretty well in a pareve/milchig context. I can't think of the name off hand, but will try and get back to you.
We do a nice Turkish leek dish for Pesach that is veg/lacto-ovo friendly.
I have an old one (1956) "Love and Knishes" by Sara Kasdan that is kind of fun, lots of commentary along with the recipes.
The Jewish Festival Cookbook by Fannie Engle and Gertrude Blair
The Molly Goldberg Jewish Cookbook by Gertrude Berg
The Kosher Companion by Trudy Garfunkel
The other book I use for holidays is (Sephardic Cuisine from Morocco)- one of the authors cooked for a group I was part of- at her home in Fez. It was amazing!
This group is dangerous.
Yes, both for the book budget and the waistline!
Another I just got: a drizzle of honey - lives and recipes of spain's secret jews by david gitlitz and linda davidson has a recipe for sabbath stew much like the ashkenazi cholent; beans, chickpeas , onions, cubed beef or lamb, garlic, saffron and water with a spice mixture to fry with the onions containing cloves, pepper, ginger and olive oil with an optional sprinkling of cinnamoon. it sounds a lot like indian cooking except for the cinnamon. have i whet your whistles?
The book is The scent of Orange Blossoms: Sephardic Cuisine from Morocco by Kitty Morse and Danielle Mamane. The ISBN is 1-58008-269-6. I have it in hard cover.
I don't know if you share my aversion to PB cookbooks that you plan on using. Otherwise, it might be worth it to you.
2 packages active dry yeast
1/2 cup sugar
2 cups warm water
1/2 teaspoon ground ginger
1 1/2 teaspoon ground cardamom
2 teaspoons salt
1/2 cup vegetable oil
3 eggs, lightly beaten
1 cup canned cooked pumpkin
8 1/2 cups all purpose flour
2 tablespoons sesame seeds.
1. In a large bowl dissolve yeast and sugar with water. Let stand 10 minutes.
2. Mix in ginger, cardamom, salt, oil, 2 eggs and pumpkin. Blend in flour, 2 cups at a time.
3. Knead until smooth and elastic on a floured board.
4. Oil and allow to rise in a covered bowl for 1 hour until double in bulk.
5. Punch down, divide into two loaves or 12 rolls. Cover and rest for 45 minutes until double in bulk.
6. preheat oven to 375 degrees. Bruh with remaining egg and sprinkle with sesame seeds.
Bake loaves for 45 minutes, rolls for 25 minutes.