New Year, New Recipes

22 Aug

HappyRoshHashanahWith Rosh Hashanah right around the corner, I’m thinking about those holiday dinners, the table laden with all of my favorite dishes.  Since moving to Florida more than nine years ago, I always prepare some combination of the dishes that my mother still serves every year.

Making this New Year’s dinner more special, I will be inviting a new Israeli friend of our Federation and of mine who will be visiting Florida with his wife.  My menu will start with appetizers – gefilte Fish and homemade chopped liver followed by my chicken soup with matzo balls – and end with Brisket ala Charlotte (my mother’s secret recipe). Of the side dishes, the one I really love is kishke and this is one of the few times of the year that I make it.

On behalf of The Jewish Federation of Sarasota-Manatee, I would like to wish everyone an early shana tova and share my kishke recipe with you.

Jeremy’s Kishke

Time: About 2 hours

6 tablespoons chicken fat, or vegetable oil (and yes, I render my own chicken fat)

1 medium to large onion cut in 1-inch pieces

1 clove garlic, chopped

1 stalk celery cut into chunks

1 large carrot, peeled and cut into chunks

1 cup matzo meal

1 teaspoon salt, or to taste

 1/8 teaspoon freshly ground black pepper, or to taste

 1/8 teaspoon hot paprika

1. Preheat oven to 425 degrees. Line a baking sheet with a double layer of foil 12 inches long, topped with a sheet of parchment paper the same size.

2. In a skillet over medium-low heat, heat 4 tablespoons fat or vegetable oil, and sauté onion and garlic until soft and golden. Cool slightly and pour everything, including fat, into a food processor equipped with a steel blade.

3. Add remaining 2 tablespoons fat or oil, celery, carrot, matzo meal, salt, pepper and paprika to food processor. Pulse until vegetables and fat are incorporated into a paste. Transfer mixture to parchment paper, and shape into a knockwurst-like cylinder about 9 inches long and 1 3/4 inches in diameter. Enclose parchment and foil firmly around cylinder, folding ends under.

4. Bake for 30 minutes, then reduce heat to 350 degrees and cook until kishke is solid, 45 to 60 minutes more. Unroll kishke to expose surface; return to oven just until top is lightly browned and slightly crisped, 10 to 15 minutes. Cool slightly, and cut into rounds.


Jeremy Lisitza is the Office Manager at The Jewish Federation of Sarasota-Manatee.


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