The Gourmet Jewish Cook

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9780688166267: The Gourmet Jewish Cook

Haunukkah dishes to delight children and grown-ups:
Salmon Latkes
Romanian Noodle Latkes
Brisket of Beef with Dried Fruit
Lettuce Bouquet Salad with Fried Parsnip Chips
Russian Tea Cookies
Ginger Ice Cream
Chocolate Nut Brownies

Fabulous brunch and breakfast menus:
A Three-Course Scandinavian Brunch with Danish Apple Pancakes
An Israeli Breakfast Buffet with Fruited Bulgur Salad and Classic Breakfast Cheese Blintzes
A Passover Brunch with Beet Preserves and Passover French Toast
A Brazilian Brunch menu with Feijoada and Mango Sherbet

Special meals for the Sabbath:
Roast Chicken with Zucchini Stuffing
Hungarian Cholent
Kasha with Mushrooms
Apple-Filled Egg Challah
Macadamia Nut Tart

And for personal celebrations all year round:
Curried Chicken Salad with Roasted Peanuts for a Bridal Shower Buffet
Barbecue-Baked Short Ribs for a hearty Father's Day dinner
Buckwheat Blinis and Caviar on New Year's Eve
Pumpkin Soup and Kosher Mincemeat Tart for a Thanksgiving feast
Tabbouleh, Stuffed Grape Leaves, and Baklava for a Bar Mitzvah Buffet

"synopsis" may belong to another edition of this title.

About the Author:

Judy Zeidler is a teacher and authority on kosher cuisine. In addition to her cooking column for the Los Angeles Times, which is syndicated nationwide, Judy is the host of the Jewish Television Network show Judy's Kitchen and author of The 30-Minute Kosher Cook. She and her husband are co-proprietors of the Broadway Deli, Capo, and Zeidler's Cafi.

Excerpt. Reprinted by permission. All rights reserved.:

MINI-MATZO BALLS

KNAIDLACH

3 eggs, separated
1/2 cup water
1/8 teaspoon salt
Pinch of freshly ground black pepper
1 to 1-1/2 cups matzo meal

Put the egg yolks, water, salt, and pepper in a small bowl and beat with a fork. Set aside.

In a large mixing bowl, beat the egg whites until they form stiff peaks: do not overbeat. With a rubber spatula, gently fold the yolk mixture alternately with the matzo meal into the egg whites until well blended. Use only enough matzo meal to make a light, firm dough.

Spoon this mixture into a pastry bag with a 1/2-inch round tube opening. Hold the bag over the simmering soup and squeeze out the dough in 1-inch lengths, cutting them off at the tip of the tube with a sharp knife. Cover and simmer for 10 minutes; do not uncover during this cooking time. Ladle into hot soup bowls.

"About this title" may belong to another edition of this title.

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