This is a Jewish/Asian fusion alternative to topping a salad with bacon pieces. Although gribines are admittedly high in cholesterol, they add a special crunchiness and flavor that is unique and delicious.
Tag Archives: Jewish Recipes
This is a torte recipe that I have been preparing for many years. I am sure that it was originally a contest winner, but I can’t remember where. It is definitely a keeper. You will want to make it over and over again.
2 cups all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup butter or margarine, at room temperature
1 cup granulated sugar
2 large eggs
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
½ cup finely chopped almonds
2 Granny Smith or Golden Delicious apples (6 ounces each), peeled, cored and cut in thin wedges (2 ½ cups)
½ cup (6 ounces) apple jelly
½ cup sliced almonds
For garnish: Confectioner’s sugar
Place the oven rack at the lowest position; heat oven to 350° degrees F.
Grease a 9-inch spring form pan.
Mix flour, cinnamon and nutmeg.
In a large bowl beat butter and sugar with electric mixer until light and fluffy.
Beat in eggs one at a time, then lemon juice and vanilla.
Stir in flour mixture and chopped almonds until well blended.
Measure out 2/3 cup batter and set aside.
Spread remainder in bottom of prepared pan.
Starting ¼ inch from the edge of pan, arrange about 1 ½ cups of the apples in a circle, slightly overlapping.
Form another circle on top with remaining apples, starting ½ inch from center of pan. Meanwhile melt ¼ cup jelly and brush over apples.
Drop teaspoonfuls of the reserved batter around outside edge and spread with back of spoon to make a ½ inch border (or pipe through pastry bag fitted with plain round tube with an opening of about ½ inch).
Fill center of torte with remaining batter.
Arrange some sliced almonds in center; sprinkle remainder over border.
Bake 1 hour or until golden.
Cool in pan on rack 15 minutes. Remove pan sides.
Melt remaining ¼ cup jelly and brush the apples again.
Cool completely on rack. Sprinkle border and center with confectioners’ sugar.
Makes 12 servings.
During the Jewish holiday of Passover, many households serve turkey recipes. However, since the dietary rules for Passover do not permit leavened products such as bread or cornbread, traditional cooks substitute matzah (matzoh), which is available in most supermarkets year ’round. Matzah’s texture makes an excellent stuffing, and you definitely do not need to be Jewish to enjoy it during the Thanksgiving holiday.
1 (10 – 12-pound) turkey
1 large can of low-sodium chicken broth
Butter or parve (non-dairy) margarine
1 cup kosher salt
1 cup brown sugar
2 oranges, diced
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary
To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, food-grade plastic storage bag.)
Add the oranges, lemons, thyme, and rosemary.
If you have a larger turkey and need more brine, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.
Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy.
Rinse the turkey inside and out under cold running water.
Soak the turkey in the brine, covered and refrigerated up to 24 hours.
Matzah Stuffing Ingredients:
1 (12-14 ounce) box of matzah
3 large onions, sliced thin
6 garlic cloves, finely minced
vegetable oil, enough to sauté onions
1 (14 ½ ounce) can chicken broth
1 teaspoon sugar
1 cup of slivered, blanched almonds
2 carrots, peeled and finely diced
3 stalks of celery, fined diced
1 apple, peeled and grated
pepper, to taste
½ teaspoon poultry seasoning
onion powder to taste
garlic salt to taste
1. Crush the matzah into small pieces.
2. Sauté the onions in oil till transparent; add the minced garlic and stir briefly.
3. Add carrots, celery and apples and cook until they are softened.
4. Add remaining ingredients.
5. Mix together and taste for seasoning.
6. If the stuffing seems too dry, moisten it with more broth.
7. Stuff turkey loosely.
8. Any leftover stuffing can be cooked along-side turkey in a casserole dish.
9. When basting the turkey, add some of the pan juices to any of the stuffing cooked in the casserole dish.
1. Preheat the oven to 325° F.
2. Remove the turkey from the brine and rinse well under cold running water.
3. Pat dry with paper towels inside and out.
4. Place turkey, breast side down, in a large, heavy roasting pan, and rub on all sides with butter or margarine
5. Season the turkey lightly inside and out with salt and pepper.
6. Stuff the turkey with the matzah stuffing.
7. Loosely tie the drumsticks together with kitchen twine.
8. Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven, turn and baste with ½ cup chicken stock.
9. Continue roasting with the breast side up until an instant-read meat thermometer registers 165° F. when inserted into the largest section of thigh, about 2 ¾ to 3 hours total cooking time.
10. Baste the turkey once every hour with ½ to ¾ cup chicken stock.
11. Remove from the oven and place on a platter. Cover with aluminum foil and let the turkey rest for 20 minutes before carving.
For the pan gravy:
Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat.
Place the roasting pan on two stovetop burners over medium heat add the pan juices and 1 cup broth and some white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan.
Add the remaining 3 cups of broth and bring to a simmer, then transfer to a measuring cup.
In a large heavy saucepan, melt the butter or margarine over medium high heat.
Stir in the flour and cook, stirring constantly, to make a light roux.
Add the hot stock, whisking constantly, then simmer until thickened.
Add the reserved neck meat and chopped giblets to the pan and adjust the seasoning with salt and black pepper.
Pour into a gravy boat and serve.
Every Chinese restaurant has its own version of lemon chicken. Most sauces have the sweetness and color of a lemon meringue pie, which is unfortunate. I believe that the natural lemon flavor should come through. This recipe is light as well because the chicken is not batter-dipped.