To all the practicing Jewish participants here, I wish, "Leshana tova
tekatev v'etachetem!"

Any innovative cooking going on in recognition of the holiday?

Bob

On Sep 18, 8:24*am, "Bob Terwilliger" >
wrote:
> To all the practicing Jewish participants here, I wish, "Leshana tova
> tekatev v'etachetem!"
>
> Any innovative cooking going on in recognition of the holiday?
>
> Bob

Honey cake
Round, not braided challah
great-grandma's honey pecan rolls for break-fast after Yom Kippur
apples dipped in honey
lettuce, half a raisin, celery
fruited brisket

l'shana tova umetuka
maxine in ri

maxine wrote on Fri, 18 Sep 2009 06:25:48 -0700 (PDT):

> On Sep 18, 8:24 am, "Bob Terwilliger"
> > wrote:
>> To all the practicing Jewish participants here, I wish,
>> "Leshana tova tekatev v'etachetem!"
>>
>> Any innovative cooking going on in recognition of the
>> holiday?
>>
>> Bob

> Honey cake
> Round, not braided challah
> great-grandma's honey pecan rolls for break-fast after Yom
> Kippur apples dipped in honey
> lettuce, half a raisin, celery
> fruited brisket

Might "metechate'v vetaket avot anasheL" be better? :-)

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Not sure about the attribution, but someone posted these in response to a
query on innovative cooking for the holiday:

>> Honey cake
>> Round, not braided challah
>> great-grandma's honey pecan rolls for break-fast after Yom
>> Kippur apples dipped in honey
>> lettuce, half a raisin, celery
>> fruited brisket

Everything sounded fine until I got to "half a raisin".

Felice

On Sep 18, 10:14*am, "Felice" > wrote:
> Not sure about the attribution, but someone posted these in response to a
> query on innovative cooking for the holiday:
>
> >> Honey cake
> >> Round, not braided challah
> >> great-grandma's honey pecan rolls for break-fast after Yom
> >> Kippur apples dipped in honey
> >> lettuce, half a raisin, celery
> >> fruited brisket
>
> Everything sounded fine until I got to "half a raisin".
>
> Felice

say that line out loud <g>

maxine in ri

maxine clarified for Felice:

>>> lettuce, half a raisin, celery
>>
>> Everything sounded fine until I got to "half a raisin".
>
> say that line out loud <g>

But that's not just for THIS time of year! :-)

Bob, thinking raisin celery is good most any time

On Sep 18, 6:25*am, maxine > wrote:
> On Sep 18, 8:24*am, "Bob Terwilliger" >
> wrote:
>
> > To all the practicing Jewish participants here, I wish, "Leshana tova
> > tekatev v'etachetem!"
>
> > Any innovative cooking going on in recognition of the holiday?
>
> > Bob
>
> Honey cake
> Round, not braided challah
> great-grandma's honey pecan rolls for break-fast after Yom Kippur
> apples dipped in honey
> lettuce, half a raisin, celery
> fruited brisket
>
> l'shana tova umetuka
> maxine in ri

and to you also. i'm going to finish polishing the silver for the
toral & then go pick up the challas & other stuff for the little shul
i've joined

harriet & critters in still warm azusa, ca

Bob Terwilliger wrote:

> Any innovative cooking going on in recognition of the holiday?

On such a holiday, people tend to stay with traditions. However, since
traditions are dying, an innovative thing would be to cook something
really traditional or really traditionally, not often encountered these
days. A prime example would be gefilte fish, prepared traditionally,
i.e. with fish forcemeat stuffed into the fish skin. Fish balls served
under the name of gefilte fish are a travesty. Here is a traditional
recipe I posted before.

Gefüllte (Gefilte) Fisch (Fish)

medium-sized pike (800-1000 g/1.8-2.2 lb)
2 l (2 quarts) court-bouillon, consisting of
2 l (2 quarts) water, some fish heads (pike, if possible), pike
fins and bones, 1 carrot, 1 celery root, 1 parsley root,
2 onions, 3 teaspoons salt, 6 black peppercorns, 2 bay leaves
1 tablespoon semolina, if desired
1/2 cup milk
30 g/1 oz stale wheat bread OR matzo meal
1 onion
1 tablespoon butter
1 egg
1 teaspoon fish gelatin or isinglass, if desired
1 teaspoon sugar, if desired
salt
pepper

Clean and scale the pike, taking care not to damage the skin. Chop off
the tail. Make an incision around the head, turn back the skin and peel
it off like a stocking, cutting of the flesh as you go, again taking
care not to damage the skin, especially being careful on the inside of
the fins. Now gut the fish and remove the bones (which you will use in
the court-bouillon).

Put the flesh, together with the onions, the bread (or matzo meal),
which has been softened in milk, through the grinder. Repeat. Add raw
egg, salt and pepper, cold milk and soft butter to the filling and beat
until it is a homogeneous, puffy mass. Fill the pike skin with the
mass and sew up the skin on both ends (but not *too* tightly to prevent
the thread cutting through the skin during cooking).

Prepare court-bouillon (fumet, stock, whatever): wash, peel and chop
carrots, parsley and celery roots, and onions. Put all of the above,
together with fish heads, fins and bones, in a saucepan, pour in the
water, add onion skins. Bring to the boil, add bay leaves, pepper, and
salt. Cook over medium heat for about 10 minutes. Strain.

Place the stuffed pike on the rack of the fish kettle, together with the
tail and the head, pour in the court-bouillon and slowly bring to the
boil. Simmer over very slow heat until ready. Let cool in bouillon.
*Note*: gefilte fish has traditionally been cooked for up to two hours.
This is not necessary, 30 minutes is quite enough for pike, 20 minutes
for carp, especially if you let the fish cool in bouillon, thus letting
it cook longer. To serve, take out the fish and cut in serving pieces,
preserving its form. Put on a suitable dish, perhaps decorated with
lemon slices, boiled eggs, marinated vegetables, such as cornichons, and
sprigs of parsley. Strain the bouillon once again, add fish gelatin or
isinglass, if desired, let it cool to room temperature and pour it over
the fish. Separately, serve horseradish sauce prepared with the
court-bouillon.

Variations:
1. Substitute court-bouillon for milk, and raisins for sugar. Also add
a leek, cinnamon, cloves and saffron to the court-bouillon.
2. Steam the fish over the court-bouillon, instead of covering it with
the liquid.
2. Bake the whole fish in the oven, instead of cooking it in or over
the court-bouillon.
3. Cut the fish in pieces first, remove flesh from bones, *then* stuff
the resulting skin rings. Arrange the filled rings on a bed of
vegetables, such as beets, carrots and onions, cover with another layer
of vegetables, spread the rest of the filling over the vegetables, paint
with raw egg, put into a very hot oven for 3-4 minutes to allow a light
crust to form, then cover with water or court-bouillon and cook until
ready.

BTW, here's how real gefilte fish should look like:
<http://info.fuw.edu.pl/~bartnik/cooking.html>.

Victor

Victor wrote:

>> Any innovative cooking going on in recognition of the holiday?
>
> On such a holiday, people tend to stay with traditions. However, since
> traditions are dying, an innovative thing would be to cook something
> really traditional or really traditionally, not often encountered these
> days.

ISTM that it's possible to pay homage to the spirit of the tradition and the
holiday while at the same time putting your own twist on things. Sure, it
would be possible to hunt down some recipe which for all practical purposes
has been lost in the mists of time, but to me that's diligence in research
rather than creativity. I'd rather be creative.

Bob

Bob Terwilliger > wrote:

> Victor wrote:
>
> >> Any innovative cooking going on in recognition of the holiday?
> >
> > On such a holiday, people tend to stay with traditions. However, since
> > traditions are dying, an innovative thing would be to cook something
> > really traditional or really traditionally, not often encountered these
> > days.
>
> ISTM that it's possible to pay homage to the spirit of the tradition and the
> holiday while at the same time putting your own twist on things. Sure, it
> would be possible to hunt down some recipe which for all practical purposes
> has been lost in the mists of time, but to me that's diligence in research
> rather than creativity. I'd rather be creative.

I would say that real creativity in traditional recipes is almost
impossible - most everything has been tried out at one time or another -
if it is a real tradition. Similar recipes, from arguably another
tradition, could perhaps be modified (for example, quenelles de brochet,
or fish cakes), but unless one introduces an innovative technique, like
making foam or something like that, there is really not very much that
could be called really innovative. It is just that tradition, by its
very nature, does not really lend itself for a lot of creativity, so one
might be forced to find it, suitable for the time period in question, in
the tradition itself.

Victor

On Sat, 19 Sep 2009 10:37:55 +0200, (Victor Sack)
wrote:

>Bob Terwilliger > wrote:
>
>> Victor wrote:
>>
>> >> Any innovative cooking going on in recognition of the holiday?
>> >
>> > On such a holiday, people tend to stay with traditions. However, since
>> > traditions are dying, an innovative thing would be to cook something
>> > really traditional or really traditionally, not often encountered these
>> > days.
>>
>> ISTM that it's possible to pay homage to the spirit of the tradition and the
>> holiday while at the same time putting your own twist on things. Sure, it
>> would be possible to hunt down some recipe which for all practical purposes
>> has been lost in the mists of time, but to me that's diligence in research
>> rather than creativity. I'd rather be creative.
>
>I would say that real creativity in traditional recipes is almost
>impossible - most everything has been tried out at one time or another -
>if it is a real tradition. Similar recipes, from arguably another
>tradition, could perhaps be modified (for example, quenelles de brochet,
>or fish cakes), but unless one introduces an innovative technique, like
>making foam or something like that, there is really not very much that
>could be called really innovative. It is just that tradition, by its
>very nature, does not really lend itself for a lot of creativity, so one
>might be forced to find it, suitable for the time period in question, in
>the tradition itself.
>
>Victor


I disagree. Although the general item may be "traditional," such as
brisket, or matzoh ball soup or kugel, the actual recipes can vary so
much that what is traditional in one family would be anathema in
another.

Kay Hartmann's aunt's brisket recipe is so very different from mine,
that except for the presence of a particular cut of meat in common,
there are no similarities.

I am making sourdough challot for the holiday. Different way of
making bread, different taste, too, and yet, anyone familiar with
Jewish breads would recognize them.

Boron

Boron Elgar > wrote:

> (Victor Sack) wrote:
> >
> >I would say that real creativity in traditional recipes is almost
> >impossible - most everything has been tried out at one time or another -
> >if it is a real tradition. Similar recipes, from arguably another
> >tradition, could perhaps be modified (for example, quenelles de brochet,
> >or fish cakes), but unless one introduces an innovative technique, like
> >making foam or something like that, there is really not very much that
> >could be called really innovative. It is just that tradition, by its
> >very nature, does not really lend itself for a lot of creativity, so one
> >might be forced to find it, suitable for the time period in question, in
> >the tradition itself.
>
> I disagree. Although the general item may be "traditional," such as
> brisket, or matzoh ball soup or kugel, the actual recipes can vary so
> much that what is traditional in one family would be anathema in
> another.

Traditional recipes can sometimes be made in different ways, but that
does not mean that any of those ways is in any way innovative. Are
there any innovations in the recipes you have in mind?

Or are you perhaps speaking of innovation as related to the traditions
of a particular family or person, say, not in the general sense?

Victor

On Sep 18, 7:24*am, "Bob Terwilliger" >
wrote:
> To all the practicing Jewish participants here, I wish, "Leshana tova
> tekatev v'etachetem!"
>
> Any innovative cooking going on in recognition of the holiday?
>
> Bob
================

Shana tovah to y'all too!

I'm going to make "Reform Chopped Liver". Decidedly non-kosher but
really really rich & good. I love all chopped liver but this is the
best! OK, so it's really pate . . . who's to know? I will NOT take
this to the break-the-fast at the temple. (I've been asked to bring
three salad dressings - I'm going to make them from scratch - but
that's a separate post!

Donna Barbie Schmidt Kessler's Pate

1/2 lb fresh mushrooms
4 Tb butter
2/3 cup red wine (NOT Manishchevitz!)
1 lg. clove garlic
1 lb chicken livers
1/4 tsp rosemary, basil or thyme (adjust to taste)
1/4 tsp dry or 1 tsp fresh dill (not seeds)
salt & pepper
1/2 lb additional butter. softened.

Saute and simmer livers, garlic, mushrooms, herbs and wine in butter
(covered) until onion and mushrooms are soft but not colored (ten
minutes). Uncover and continue to cook until liquid is almost gone.
Cool till just warm. Process in food processer, adding the rest of the
butter a big spoonful at a time. Mixture should be very smooth. Thin
with cream if necessary. Taste for seasoning. Pack into buttered mold
or pretty dish and chill well. Serve with matzah.

Donna is my friend from Bismarck who converted a couple of days before
their wedding. I converted before the wedding too because I signed
their Ketubah. She lives in Florida now.

b'Shalom,
Lynn from Fargo

Bob Terwilliger wrote:
> To all the practicing Jewish participants here, I wish, "Leshana tova
> tekatev v'etachetem!"
>
> Any innovative cooking going on in recognition of the holiday?
>
> Bob
Toda raba (thank you very much) for the holiday wishes.

I made gefilte fish from tilapia, which is about all I can get here that
will work. If you put enough onion and carrots in the pot, any kind of
mild fish will work.

I made chicken soup and matzo balls and found some chicken livers in the
freezer so I made chopped liver, ut it gives me heartburn. I also
rendered fat and had the gribbenes.

Yesterday I baked 6 round challahs. Four with raisins and two without. 3
raisin ones are for the temple tonight. One plain and one raisin is for
us and one plain is for a friend who is undergoing chemo. I brought over
the challah, some gefilte fish and chicken soup with matzo balls as well
as some "lower carb" tsimmis made with butternut squash and carrots.

I also baked a honey cake with a recipe given to me by our very own Wayne.

I am about to put a turkey breast in the oven.

Tomorrow, after services, some friends are coming for lunch so I'm
making baked tilapia with mango salsa. Salsa was just made. Made a small
fruit salad for dessert.

Was just sitting down for a rest. Have to shower, set the table and get
the turkey in the oven.

Happy and healthy new year to all my fellow tribe members.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Fri, 18 Sep 2009 15:21:37 -0500, Janet Wilder
> wrote:

>I made gefilte fish from tilapia, which is about all I can get here that
>will work. If you put enough onion and carrots in the pot, any kind of
>mild fish will work.

Tilapia is a good idea! I've always wanted to try making gefilte fish
but had no clue what fish to use, not being familiar with "whitefish".
Would you please post your recipe?

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
> On Fri, 18 Sep 2009 15:21:37 -0500, Janet Wilder
> > wrote:
>
>> I made gefilte fish from tilapia, which is about all I can get here that
>> will work. If you put enough onion and carrots in the pot, any kind of
>> mild fish will work.
>
> Tilapia is a good idea! I've always wanted to try making gefilte fish
> but had no clue what fish to use, not being familiar with "whitefish".
> Would you please post your recipe?
>
Not a real recipe, but here goes:

2 pounds tilapia fillets, thawed and dried
3 whole small tilapia, thawed, cleaned and scaled
8 big carrots peeled and cut into slices
3 large yellow onions, sliced
water
1/2 small yellow onion, cut into chunks
3 large eggs
about 2 -3 tablespoons matzo meal
white pepper and salt to taste.

Cut the flesh off the bones of the whole tilapia and put the flesh
aside. Put the heads and bones into a large kettle. Add onions and
carrots, salt and white pepper. Cover with water. Bring to a boil,
reduce heat and simmer while preparing the fish balls.

Using the fine blade of a meat grinder, grind the reserved fish flesh
and the fillets. Add the 1/2 onion into the grinder. Mix ground fish
and onion with the 3 eggs. Add just enough matzo meal to make the
mixture easy to handle, but not firm. Add salt and white pepper to taste.

With wet hands, form football shaped balls and carefully drop them into
the boiling fish broth. When all the mixture has been made into fish
balls, cover the pot. Turn down the heat to low and give the pot a
shake. Cook about 45 minutes, shaking the pot a few times.

Allow everything to cool a little. Remove the fish balls and place in a
container. Remove as many of the carrots as you want and as much of the
broth, which will gel, as you want. You can take some onions, too.

Chill everything at least overnight. Serve a little of the gelled broth
with a few slices of carrots and some horseradish on the side.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Fri, 18 Sep 2009 19:52:55 -0500, Janet Wilder
> wrote:

> Not a real recipe, but here goes:
>
>2 pounds tilapia fillets, thawed and dried
>3 whole small tilapia, thawed, cleaned and scaled
>8 big carrots peeled and cut into slices
>3 large yellow onions, sliced
>water
>1/2 small yellow onion, cut into chunks
>3 large eggs
>about 2 -3 tablespoons matzo meal
>white pepper and salt to taste.
>
>Cut the flesh off the bones of the whole tilapia and put the flesh
>aside. Put the heads and bones into a large kettle. Add onions and
>carrots, salt and white pepper. Cover with water. Bring to a boil,
>reduce heat and simmer while preparing the fish balls.
>
>Using the fine blade of a meat grinder, grind the reserved fish flesh
>and the fillets.

Would a food processor work if I don't have a meat grinder?

>Add the 1/2 onion into the grinder. Mix ground fish
>and onion with the 3 eggs. Add just enough matzo meal to make the
>mixture easy to handle, but not firm. Add salt and white pepper to taste.
>
>With wet hands, form football shaped balls and carefully drop them into
>the boiling fish broth. When all the mixture has been made into fish
>balls, cover the pot. Turn down the heat to low and give the pot a
>shake. Cook about 45 minutes, shaking the pot a few times.
>
>Allow everything to cool a little. Remove the fish balls and place in a
>container. Remove as many of the carrots as you want and as much of the
>broth, which will gel, as you want. You can take some onions, too.
>
>Chill everything at least overnight. Serve a little of the gelled broth
>with a few slices of carrots and some horseradish on the side.

Thank you!

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:

>> Using the fine blade of a meat grinder, grind the reserved fish flesh and
>> the fillets.
>
> Would a food processor work if I don't have a meat grinder?

There would be a textural difference; the end result would be more like a
mousse, but the flavor would be fine.

Bob

sf wrote:
> On Fri, 18 Sep 2009 19:52:55 -0500, Janet Wilder
> > wrote:
>
>> Not a real recipe, but here goes:
>>
>> 2 pounds tilapia fillets, thawed and dried
>> 3 whole small tilapia, thawed, cleaned and scaled
>> 8 big carrots peeled and cut into slices
>> 3 large yellow onions, sliced
>> water
>> 1/2 small yellow onion, cut into chunks
>> 3 large eggs
>> about 2 -3 tablespoons matzo meal
>> white pepper and salt to taste.
>>
>> Cut the flesh off the bones of the whole tilapia and put the flesh
>> aside. Put the heads and bones into a large kettle. Add onions and
>> carrots, salt and white pepper. Cover with water. Bring to a boil,
>> reduce heat and simmer while preparing the fish balls.
>>
>> Using the fine blade of a meat grinder, grind the reserved fish flesh
>> and the fillets.
>
> Would a food processor work if I don't have a meat grinder?

I think it would be too mushy. You could chop by hand with a mezzaluna,
Ulu or other rocking knife. That's what people used in the old days. A
chopper knife and a wooden bowl.

> Thank you!
>
You are welcoms

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

In article >,
"Bob Terwilliger" > wrote:

> To all the practicing Jewish participants here, I wish, "Leshana tova
> tekatev v'etachetem!"
>
> Any innovative cooking going on in recognition of the holiday?
>
> Bob

We had the traditional mixed-marriage Rosh Hashanah dinner next door.
We were in charge of appetizers. SO got some chopped liver from the I
Love NY Deli--the real deal, for those of you in Seattle. I opted for a
more Sephardic bent. I bought some baba ghanouj and served it with
veggies. I also found some frozen felafel, which looked like Tater Tots
but tasted pretty good. Another person brought apples with two kinds of
honey. Then there was matzoh ball soup, roast chicken, mushroom noodle
kugel, green beans and broccoli, wild rice, and apple pie for dessert.
A fine start to the new year.

Cindy

--
C.J. Fuller

Delete the obvious to email me